【Japanese Food】Hitsumabushi (Unagi dish) // Recipes from a Japanese kitchen🇯🇵

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■Unagi■
Unagi (eel) is a very popular food in Japan, but rarely cooked at home.
Unagi is a snake-like fish, and you need to butterfly it (by splitting down the back or belly) to make a flat square fillet, which requires special tools and technique. Therefore, most people eat it at unagi restaurants, or buy ready-made unagi kabayaki (= dipped in the sauce and grilled).
If you live outside Japan, the most likely place to find it would be the frozen food section of Asian supermarkets.
■Ingredients of Hitsumabushi■
(frozen) unagi kabayaki
steamed rice
[dashi soup]
500ml dashi stock
1 tsp salt
1 tsp soy sauce (usukuchi)
*1tsp =5ml
*I used "usukuchi" soy sauce in the video.
It is light-colored compared to the regular soy sauce ("koikuchi"). You should use it when you don't want to darken the color of the sauce/soup. If it is not available, you can substitute it with regular soy sauce without any problem.
[condiments]
green onion
wasabi
nori
Japanese pepper (sansho)
[unagi sauce]
* If you need to make the sauce yourself, mix the condiments in the following proportion and boil it down.
soy sauce : mirin : sugar= 2:2:1
#unagi
#hitsumabushi