UNAGI HITSUMABUSHI Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish UNAGI HITSUMABUSHI Also known as Nagoya Meibutsu Unagihitsumabushi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Nagoya Meibutsu Unagihitsumabushi

Unagi Hitsumabushi is a Japanese dish that has as its main ingredient the grilled eggs. This dish is a real delight for Japanese cuisine lovers, as it combines unique flavors and incredible textures.

The dish consists of a bowl of rice covered with juicy slices of grilled oak, which is watered with a special sauce made from soy sauce, sugar and mirin.In addition, it is served with a portion of wasabi and crushed onion, which add a touch of freshness and pungence to the dish.

One of the most striking features of Unagi Hitsumabushi is its versatility. It can be in different ways, depending on each person's preference. Some prefer to mix rice and clay before eating, while others prefer to taste clay and rice separately. There are also those who like to add more sauce to the dish, to intensify the taste.

In addition, the Unagi Hitsumabushi is a dish that can be consumed on different occasions. It can be at a business lunch, at a family meal or even at a romantic dinner. Its versatility and unique taste make it a perfect choice for any time.

The eagle used in Unagi Hitsumabushi is known to be a rich source of nutrients such as proteins, omega-3s and B-complex vitamins.

In short, Unagi Hitsumabushi is a Japanese dish that combines unique flavors, incredible textures and versatility in a single meal. If you are a fan of Japanese cuisine or are looking for new gastronomic experiences, don’t forget to try this delicious dish. It will surely conquer your taste and leave you eager to repeat the experience.

Origin and history of Unagi Hitsumabushi

The Unagi Hitsumabushi dish originates from Japanese cuisine and consists of a bowl of rice covered with grilled oak oak. The recipe originated in the Nagoya region of Japan during the Edo period (1603-1868). It is believed that the dish was created by a local fisherman who was looking for a way to enjoy the abundant oak on the Kiso river. Over time, the dish became popular across the country and even abroad. The way to consume it is also important in the history of the dish, as it is common for Unagi Hitsumabushi to be served in three stages: the first third is eaten pure, the second is mixed with spices and the third is used to make a soup with hot boil. Today, Unagi Hitsumabushi is considered an equarium and is one of the

About the recipe

• Name of the plate: UNAGI HITSUMABUSHI
• Name of the dish in English: Unagi Hitsumabushi grilled eel rice bowl
• Name of the plate in Japanese: 名古屋名物うなぎひつまぶし
• Name of the Romanian dish: Nagoya Meibutsu Unagihitsumabushi

Information about preparation

• Time to prepare: 30 minutes
• Time of Cooking: 30 minutes
• Difficulty: SIMPLE
• It suits: 1 people
• Occasions: Summer, main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients UNAGI HITSUMABUSHIIt makes sense to improvise

• 160g of fresh rice in steam
• Japanese Pepper Sansho
• Algae nori raladas
• Picked spring onions
• The Wasabi Pasta
• Dashi Stock
• 1 filet of unagi grilled eggs

For the Unagi sauce:

• 2 tablespoons of Mirin
• 1 cup of soup
• 2 tablespoons of soy sauce
• 1 cup of honey

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe UNAGI HITSUMABUSHI. Follow the instructions below in the preparation mode or step by step.

Preparation:

In a pot on medium heat, mix 2 tablespoons of mirin, 1 tablespoon of sugar, 2 tablespoons of soy sauce and 1 tablespoon of honey.

Cook until a thick and homogeneous mixture is obtained.

Cut 1 filet of Unagi into small strips.

Preparation of the plate:

• The first portion: Put 40g of steam-cooked rice in a bowl and water with the UNAGI sauce. Add the Unagi strips on top and pour a little more sauce. Finish with a bit of powdered sansho pepper and nori algae.
• The second portion: Mix 40g of steamed rice with the Unagi strips and temper with onions, nori and wasabi pasta.
• The third portion: Add 40g of cooked rice to steam and then pour the hot Dashi bouillon into the bowl.
• The fourth portion: Enjoy the dish as you prefer.

Other recipes