Foryoueats: Unagi Chazuke (Hitsumabushi)

Name: Foryoueats: Unagi Chazuke (Hitsumabushi)
Ingredients: For the Broth:; 2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 2 tsp kobucha (kombucha); For the Unagi Donburi:; 1 fillet unagi (freshwater eel) fillet (precooked; 5.6 oz or 160 g); 2–3 Tbsp unagi (eel) sauce (you can make my homemade Unagi Sauce); 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving); For the Garnish:; 1 green onion/scallion (optional); 1 sprig mitsuba (Japanese parsley) (optional); 1 tsp toasted white sesame seeds; Japanese sansho pepper (optional)

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This Unagi Chazuke, also known as Hitsumabushi, is a traditional Japanese dish featuring a flavorful broth made from dashi and kobucha, served over a bed of cooked rice and topped with a tender,...

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Ingredients

For the Broth:
2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
2 tsp kobucha (kombucha)
For the Unagi Donburi:
1 fillet unagi (freshwater eel) fillet (precooked; 5.6 oz or 160 g)
2–3 Tbsp unagi (eel) sauce (you can make my homemade Unagi Sauce)
2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
For the Garnish:
1 green onion/scallion (optional)
1 sprig mitsuba (Japanese parsley) (optional)
1 tsp toasted white sesame seeds
Japanese sansho pepper (optional)