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.
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
- Prepare the sushi rice according to package instructions.
- In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat over medium heat until the sugar dissolves. Set aside.
- 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.
- Remove the eel from the grill and cut into bite-sized pieces.
- Divide the sushi rice among four serving bowls. Top each bowl with the grilled eel pieces.
- Drizzle the eel with the prepared soy sauce mixture and garnish with sliced green onions and nori.
- 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