Hitsumabushi: Nagoya-style Grilled Eel Rice (Hitsumabushi: Nagoya no Kabayaki Gohan)
Hitsumabushi is a traditional dish from Nagoya, Japan, featuring grilled eel served over rice. It is typically enjoyed in three different ways, allowing you to savor the flavors in various combinations.
Ingredients
- 4 unagi (freshwater eel) fillets
- 2 cups Japanese short-grain rice
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sugar
- 1 tablespoon sake (Japanese rice wine)
- 4 green onions, thinly sliced
- Nori (seaweed), thinly sliced
Instructions
- Prepare the unagi fillets by grilling them over medium heat until fully cooked.
- Cook the rice in a rice cooker or on the stovetop according to package instructions.
- In a small saucepan, combine the soy sauce, mirin, sugar, and sake. Simmer over low heat until the sugar dissolves to create a glaze for the eel.
- Cut the grilled eel into bite-sized pieces and coat them with the glaze.
- Divide the rice into individual serving bowls and top each with the glazed eel pieces.
- Sprinkle the sliced green onions and nori over the eel and rice.
- Enjoy the hitsumabushi in three ways: eat the first portion as is, mix the second portion with desired condiments, and pour dashi (Japanese broth) over the remaining portion.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 60g
- Fat
- 12g
Supplies
Rice cooker or pot Grill or stovetop grill pan Saucepan Serving bowls
Tools
Cutting board Sharp knife Measuring cups and spoons
Serving suggestions
Serve hitsumabushi with a side of pickled vegetables and miso soup for a complete meal.
Tips & tricks
For the best flavor, use high-quality unagi and Japanese rice for this dish.
Cost
$25