Japan – Hitsumabushi is considered a unique dish because it provides a different eating experience through three different stages of preparation. This dish has become one of the popular specialties in the Nagoya region and is Haechan’s favorite food from NCT.

If you visit Nagoya, tasting Hitsumabushi is a highly recommended culinary experience. So what are the recipes and how to make Hitsumabushi food? Come on, take a peek at the article below!

The Process of Serving Hitsumabushi

Hitsumabushi is a Japanese specialty that originates from Nagoya, the capital city of Aichi prefecture. This dish is famous for its use of unagi (freshwater eel) which is grilled and served with rice.

The process of serving Hitsumabushi involves three stages, and the way to eat it can provide a different eating experience, including:

1. Separating: The grilled unagi is served on a plate, and you will separate the unagi into pieces using chopsticks. A special seasoning is then added to the unagi according to taste, which is usually a sweet teriyaki sauce.

2. Enjoy Three Quarters: The first part of this meal is enjoying the grilled unagi with rice right off the plate. Feel the delicious taste of unagi with the sweet taste of the teriyaki sauce that permeates the meat.

3. Mixing: In the second stage, you will mix the remaining unagi and rice in a separate bowl. Add additional seasonings to taste such as wasabi, nori (dried seaweed), or green onions.

4. Enjoying the Whole: At the last stage, you can enjoy the rice and unagi mixture with the addition of the spices that have been added. Taste the unique blend of textures and flavors from the crunchy rice and soft unagi and the spices that give each bite a delicious and different impression.

Hitsumabushi Food Recipes

Here is a recipe for making Hitsumabushi food using grilled unagi and rice. Make sure to use quality ingredients so that the result is delicious and authentic.

Ingredients:

– 2 pieces of fresh or frozen unagi (freshwater eel).

– 4 servings of white rice

– 4 sheets of nori (dried seaweed), cut into small pieces (optional)

– 4 green onions, finely chopped (optional)

– Wasabi (optional)

Teriyaki Sauce Ingredients:

– 4 tablespoons of sweet soy sauce

– 2 tablespoons of mirin (Japanese sweet wine)

– 2 tablespoons of sake (Japanese wine)

– 2 tablespoons of sugar

How to make:

1. Preparation of Unagi:

– If using frozen unagi, follow the directions on the package to process it until it’s completely cooked.

– If using fresh unagi, clean it carefully and season it with a little salt. Grill the unagi on the grill over medium heat until cooked and lightly browned. Once cooked, remove the center bone of the unagi if there is one, to make it easier to serve.

2. Preparation of Teriyaki Sauce:

– Mix soy sauce, mirin, sake, and sugar in a small saucepan. Heat over low heat until the sugar dissolves and the spices are thoroughly mixed. Let the sauce simmer for a while until it thickens. Remove and set aside.

3. Serving:

– Cut the grilled unagi into pieces using chopsticks.

– Serve the grilled unagi on individual plates.

– Pour the teriyaki sauce on the grilled unagi and let it soak for a while.

4. Stage 1 – Enjoying Grilled Unagi:

– Enjoy grilled unagi with rice right off the plate like a normal meal. Feel the delicious taste of unagi with the sweet taste of teriyaki sauce.

5. Stage 2 – Mixing:

– After enjoying the grilled unagi in the first stage, set aside three-quarters of the unagi and mix it with the rice in a separate bowl.

6. Stage 3 – Enjoying It All:

– Add the nori pieces and sliced ​​green onions to the bowl of rice and unagi.

– If you like, add wasabi according to taste to give it a spicy touch.

7. Mix all the ingredients in a bowl and enjoy Hitsumabushi by stirring and mixing everything thoroughly before eating it.

Enjoy Hitsumabushi food with a variety of unique and delicious flavors in every bite!