dinner · dairy-free
Hitsumabushi
Nagoya's grilled eel over rice, eaten three ways: plain, with condiments, then as ochazuke with dashi.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven, Grill or smoker.
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Method
-
1
Reheat eel under the broiler, brushing with tare, until hot through to at least 63°C (145°F).
-
2
Mix a little tare through the rice and top with eel strips.
-
3
Eat the first quarter plain.
-
4
Eat the second with scallion, wasabi and nori.
-
5
Pour hot dashi over the third; finish the last your favorite way.
