📝 About This Recipe
Originating from Nagoya, Hitsumabushi is a luxurious and interactive way to enjoy Unagi (freshwater eel) that offers three distinct flavor profiles in one sitting. Unlike standard Unadon, the eel is finely chopped and served with a rich, caramelized tare sauce and a delicate dashi broth. This dish is celebrated for its crispy skin, tender flesh, and the ritualistic way it is consumed, making it a true masterpiece of Japanese regional cuisine.
🥗 Ingredients
Main Components
- 2 fillets Unagi Kabayaki (pre-grilled or fresh vacuum-sealed freshwater eel)
- 2 cups Japanese Short-Grain Rice (measured dry, then cooked)
- 1 tablespoon Sake (for steaming the eel)
Homemade Tare Sauce
- 1/4 cup Soy Sauce (high quality Japanese brand)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Sugar (granulated)
- 2 tablespoons Sake (to balance the sweetness)
Dashi Broth (Ochazuke)
- 2 cups Dashi Stock (made from kombu and katsuobushi)
- 1 teaspoon Light Soy Sauce (Usukuchi style preferred)
- 1/4 teaspoon Salt (to taste)
Garnishes
- 1 tablespoon Wasabi (freshly grated if possible)
- 2 stalks Green Onions (finely sliced)
- 1 sheet Nori Seaweed (shredded into thin strips)
- 1/2 teaspoon Sansho Pepper (Japanese citrus pepper)
👨🍳 Instructions
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1
Rinse the Japanese short-grain rice until the water runs clear, then cook in a rice cooker or heavy-bottomed pot using a 1:1.1 rice-to-water ratio.
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2
Prepare the Tare sauce by combining soy sauce, mirin, sugar, and 2 tablespoons of sake in a small saucepan over medium heat.
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3
Bring the sauce to a simmer and let it reduce for about 8-10 minutes until it thickens into a syrupy consistency. Set aside.
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4
Prepare the Dashi broth by heating your stock and seasoning it with light soy sauce and salt. Keep this hot on low heat until ready to serve.
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5
Place the Unagi fillets on a baking sheet lined with foil. Lightly brush them with 1 tablespoon of sake to rehydrate the meat.
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6
Broil the eel in the oven for 3-5 minutes until the surface starts to bubble and the skin becomes slightly crispy. Be careful not to burn it.
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7
Remove the eel from the oven and brush a generous layer of the prepared Tare sauce over the top. Broil for another 60 seconds to caramelize.
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8
Transfer the eel to a cutting board and slice it crosswise into narrow strips, about 1/2 inch wide. This is a signature characteristic of Hitsumabushi.
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9
Divide the hot cooked rice into two deep traditional lacquer bowls (ohitsu) or ceramic bowls. Drizzle a little Tare sauce over the rice.
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10
Carefully arrange the sliced eel strips over the rice, covering the surface completely.
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11
Prepare small side dishes containing the sliced green onions, shredded nori, wasabi, and sansho pepper.
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12
Pour the hot Dashi broth into a small teapot or pitcher for serving at the table.
💡 Chef's Tips
Use a rice cooker with a 'firm' setting if possible, as the rice needs to hold its shape when broth is added. If your Unagi comes with a pre-packaged sauce, discard it and make the homemade Tare for a much deeper, less artificial flavor. When broiling, watch the eel constantly; the high sugar content in the sauce causes it to burn very quickly. Always serve the dashi broth piping hot; if it cools down, it won't properly 'cook' the aromatics like wasabi and green onion in the third stage.
🍽️ Serving Suggestions
First portion: Eat as is to appreciate the pure flavor of the grilled eel and rice. Second portion: Add the green onions, nori, and a touch of wasabi for a punchy, aromatic profile. Third portion: Pour the hot dashi broth over the remains to create a comforting 'Ochazuke' soup. Pair with a chilled dry Junmai Ginjo sake to cut through the richness of the eel fat. Serve with a side of Naruzuke (pickles marinated in sake lees) for an authentic Nagoya experience.