Hitsumabushi (Nagoya Style Grilled Eel) Recipe | Samsung Food App
Hitsumabushi is a famous regional Nagoya dish made with grilled eel coated in a delicious, sweet unagi sauce served over rice in a wooden container. There are 3
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Ingredients
- 3 tbsp turbinado sugar (light brown with coarse texture)
- 1 tsp dark brown sugar (muscovado or similar)
- 5 tbsp sake
- 5 tbsp mirin
- 5 tbsp Japanese soy sauce (koikuchi shoyu)
- 300 g filleted eels
- 2 tbsp sake
- 300 g cooked Japanese short-grain rice
- 1 pinch Japanese sansho pepper (optional)
- ½ tbsp unagi sauce (to mix with rice)
- 300 ml dashi stock (for ochazuke)
- 2 g green tea bag (for ochazuke)
- 2 tsp Japanese soy sauce (koikuchi shoyu) (for ochazuke)
- 1 tbsp finely chopped green onions
- 1 tbsp kizami nori (shredded nori)
- 1 tsp wasabi paste
- 1 tsp toasted white sesame seeds
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