Yay! Hitsumabushi recipe, with a secret step! . I love Hitsumabushi a lot more than the usual Unajyu because you can enjoy eating it 3 ways - as it is, with extra condiments, and as a chazuke. It’s actually surprisingly simple to prepare! You will need: 1.Store-bought unagi 2. Steamed white rice 3. 1X dashi pack 4. 薬味 (condiments). I used 4 kinds here - negi, seaweed strips, 塩山椒(Sansho, Japanese pepper), and wasabi. . The thing is that when you reheat chilled unagi, it usually turns out very dry with a chewy texture. Here’s a secret tip to soft, perfectly broiled unagi like it’s fresh off the grill!! . 1. Take out unagi from the packaging, rinse it gently under running tap water to wash away the sauce thoroughly (*gasp*!! But yes, this is super important!). 2. Brush/pour a tablespoon of cooking sake over the unagi 3. Warm it up on non-stick fry pan on low heat, 2 minutes each side. Many people asked me why I used a cooking sheet under the unagi in my IG story. Actually I do this so that I could later lift the paper and flip the unagi without using the spatula which tends to break the soft flesh of unagi. You will need longer heating time if you use the cooking sheet. 4. At the same time, soak a pack of dashi stock in boiling water about 2-3 minutes, dish out the pack when it reaches your ideal flavor. Pour it in teapot to serve. 5. Cut unagi into 1cm strips and place them over hot steamy rice. 6. Serve with condiments and お吸い物 (Osuimono) - you can just use instant ones. I used konbucha and dried wild mushroom to fake the texture of 鰻肝 (eel liver?) they usually have in the soup ?. . It’s a bit of an elaborated breakfast but actually I looove how the chazuke perfectly warms up your tummy for a happy morning! ? Hope this helps some of you who are too broke to dine out in expensive Japanese restaurant ?. Drop me a comment if you are gonna try it out!l or have any questions! . #cheesiemade #hitsumabushi #ひつまぶし #lazymamacookinghack

cheeserlandさん(@cheeserland)が投稿した動画 - 2018/02/09 10:46:11