Unagi Hitsumabushi Recipe (3 Ways to Enjoy Grilled Eel Fillets) Unadon

Name: Unagi Hitsumabushi Recipe (3 Ways to Enjoy Grilled Eel Fillets) Unadon
Ingredients: 1 Unagi Kabayaki (roasted eel fillet); Sake (coating); 2 tbsp Mirin; 1 tbsp Sake; 2 tbsp Soy Sauce; 2/3-1 tbsp Honey; 400 ml Hot Water; 2 pieces Dashi Kombu Seaweed (3x3cm | 1.2"x1.2"); 4 g Bonito Flakes; 1/3 tsp Salt; A few drops Usukuchi Soy Sauce (saltier and lighter in color than regular soy sauce); Sansho Pepper; Crumbled Nori Seaweed; 2 Spring Onion Leaf; Wasabi; 400 g Fresh Steamed Rice

cookingwithdog.com

Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It's definitely worth a try if you find roasted unagi at your local store.

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Ingredients

1 Unagi Kabayaki (roasted eel fillet)
Sake (coating)
2 tbsp Mirin
1 tbsp Sake
2 tbsp Soy Sauce
2/3-1 tbsp Honey
400 ml Hot Water
2 pieces Dashi Kombu Seaweed (3x3cm | 1.2"x1.2")
4 g Bonito Flakes
1/3 tsp Salt
A few drops Usukuchi Soy Sauce (saltier and lighter in color than regular soy sauce)
Sansho Pepper
Crumbled Nori Seaweed
2 Spring Onion Leaf
Wasabi
400 g Fresh Steamed Rice