This recipe serves 4 people. Hitsumabushi consists of 1 cup of rice, 1/4 of grilled eel, appropriate amount of sauce, green onion, and seaweed.

Hitsumabushi is a traditional Nagoya dish of eel on top of rice. It is a popular dish loved all over the country. This recipe will show you how to make classic hitsumabushi.

material:

• 1 whole grilled eel (unagi)

• 4 cups rice

• 1/4 cup dashi stock

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tablespoon of sugar

• 1/4 cup thinly sliced ​​scallions

• 1/4 cup thinly sliced ​​dried seaweed

Instructions:

1. First, prepare the grilled eel. Remove the head, tail and bones from the eel and cut into bite-sized pieces.

2. Add the dashi stock, soy sauce, mirin, and sugar to a small pot and mix. Bring the mixture to a boil, then reduce heat and simmer for a few minutes to thicken the sauce.

3. Place 1 cup of rice in a bowl and place grilled eel on top.

4. Sprinkle 2-3 tablespoons of the sauce over the eel and rice.

5. Garnish with green onions and seaweed.

6. The traditional way to eat hitsumabushi is to eat 1/4 of the bowl as is, add green onions and wasabi to the rest, mix everything together (like a soup), and finish with the remaining nori seaweed. rest of the plate.

Hitsumabushi is a flavorful and satisfying dish perfect for special occasions and hearty meals. The key points are the perfectly grilled eel and the perfect balance of sweetness and saltiness. You can also try various toppings such as wasabi, sesame seeds, and grated ginger. A dish with a long history and cultural significance in Japan, it is enjoyed by locals and tourists alike.

Note: As the eel is the star of the dish, it is important to use high quality eel for this dish and is best enjoyed fresh.