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Hitsumabushi

A delightful Japanese dish featuring grilled eel served over fluffy rice, offering three distinct serving styles for a fun dining experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups short-grain rice
  • 2 cups water for rice
  • 2 grilled eel fillets unagi
  • 1/4 cup eel sauce nitsume
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 1/4 cup chopped green onions
  • 1/4 cup grated wasabi optional
  • 1/4 cup pickled ginger gari
  • 2 cups dashi broth for serving

Equipment

  • Grill or grill pan
  • Rice cooker or pot for cooking rice
  • Small saucepan
  • Mixing bowl
  • Serving bowls

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. Add the rinsed rice and water to the rice cooker. Press the cook button.
  3. Preheat your grill or grill pan over medium heat.
  4. Grill the eel fillets for about 3-4 minutes on each side, brushing with eel sauce.
  5. In a small saucepan, combine soy sauce, mirin, and additional eel sauce. Heat gently.
  6. Once cooked, let the rice sit for about 10 minutes, then fluff with a fork.
  7. In serving bowls, start with a scoop of rice. Layer the grilled eel on top and drizzle with sauce.
  8. Garnish each bowl with chopped green onions, wasabi, and pickled ginger.
  9. Heat the dashi broth until simmering and serve on the side.

Notes

Experiment with different toppings and sauces to discover your favorite combination!