Nagoya No Hitsumabushi Sushi Don (nagoya-style Hitsumabushi Sushi Bowl)

Nagoya no Hitsumabushi Sushi Don, or Nagoya-style Hitsumabushi Sushi Bowl, is a delicious and comforting dish that originated in the city of Nagoya, Japan. This dish features grilled eel served over a bed of sushi rice, and it is traditionally enjoyed in three different ways, allowing you to savor the flavors in various ways.

Nagoya No Hitsumabushi Sushi Don (nagoya-style Hitsumabushi Sushi Bowl)

Ingredients

  • 4 unagi (freshwater eel) fillets
  • 2 cups sushi rice
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 4 green onions, thinly sliced
  • Nori (seaweed sheets), for garnish
  • Wasabi, for serving
  • Pickled ginger, for serving

Instructions

  1. Prepare the sushi rice according to package instructions.
  2. In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat over medium heat until the sugar dissolves. Set aside.
  3. Preheat the grill to medium-high heat. Grill the eel fillets for 5-7 minutes on each side, or until fully cooked and slightly caramelized.
  4. Remove the eel from the grill and cut into bite-sized pieces.
  5. Divide the sushi rice among four serving bowls. Top each bowl with the grilled eel pieces.
  6. Drizzle the eel with the prepared soy sauce mixture and garnish with sliced green onions and nori.
  7. Serve the Hitsumabushi Sushi Bowls with wasabi and pickled ginger on the side.

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
20g
Carbohydrates
60g
Fat
15g

Supplies

Grill Saucepan Serving Bowls

Tools

Grill Tongs Cutting Board Sharp Knife

Serving suggestions

Serving suggestions: Enjoy the Hitsumabushi Sushi Bowls with a side of miso soup and a simple cucumber salad.

Tips & tricks

Tips: For an extra layer of flavor, consider adding a sprinkle of sansho pepper or a drizzle of unagi sauce to the grilled eel before serving.

Cost

$25