Isshiki-Senpai Presents! Fun & Easy Hitsumabushi
- Difficulty
- Total time
- 35 min
- Hands-on
- 35 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentmicrowave
Tasteumami, light, comforting
Ingredients
- 1 Kabayaki grilled eel
- 1 tbsp sake
- 2 bowls steamed white rice
- Eel sauce, to taste
Chazuke Broth
- 300 ml dashi broth
- 1 tsp light soy sauce
Seasoning
- Chopped leek, to taste
- Chopped seaweed, to taste
- Wasabi paste, to taste
- Roasted sesame seeds, to taste
- Japanese Sansho pepper, to taste
Method
- 1
Put the Kabayaki grilled eel in a microwave-safe container. Sprinkle with the sake and cover loosely. Heat on high for about 1 & ½ minutes in a 600 watt microwave or until heated through. Slice the eel into bite-sized strips.
- 2
Make the chazuke broth. Add the light soy sauce to the dashi broth and season with salt to taste.
- 3
Portion the white rice into bowls and drizzle the eel sauce over and then place the eel on top and season to taste with pepper. Individually plate the chopped leek, chopped seaweed, wasabi paste, and roasted sesame seeds using small plates or bowls. The dashi broth should also be in an easy-to-pour container or kettle to pour over the rice for the final part. First, split the eel and rice into 4 equal portions with a small rice spoon. Second, put one portion into an empty bowl. Eat it as it is to appreciate the eel and rice on its own. Third, take another portion, but this time, mix in the leek, seaweed, wasabi, sansho pepper and sesame seeds in and eat it altogether. Fourth, simply pour over the piping hot dashi broth over the rice and eel and eat it. Lastly, eat the final portion however you like! Which did you like the most?
Tips
- For how to eat properly eat and experience Hitsumabushi, refer to this. The link contains pictures and more details.
Food safety
- Eel blood is toxic raw — only use eel that has been cooked (e.g. store-bought kabayaki).