Grilled Eel Rice Bowl with Three Flavors

Ingredients

• 4 eel fillets (about 400g / 14oz) 4 eel fillets (about 400g / 14oz)
• 4 cups cooked Japanese short-grain rice (800g) 4 cups cooked Japanese short-grain rice (800g)
• 1 cup dashi stock (240ml) 1 cup dashi stock (240ml)
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Wasabi, for serving Wasabi, for serving
• Nori seaweed, cut into thin strips, for serving Nori seaweed, cut into thin strips, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 70g, 8g
• Protein: 18g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small saucepan, combine the dashi stock, soy sauce, mirin, sake, sugar, and grated ginger. Bring to a simmer over medium heat and cook for 5 minutes. Set aside.
3. 3.
   Score the skin of the eel fillets and grill them skin-side down for about 3-4 minutes. Flip the fillets and grill for an additional 3-4 minutes until cooked through.
4. 4.
   Remove the eel from the grill and brush both sides generously with the prepared sauce.
5. 5.
   Cut the grilled eel into bite-sized pieces.
6. 6.
   In individual serving bowls, divide the cooked rice. Top each bowl with the grilled eel pieces.
7. 7.
   Serve the Hitsumabushi with thinly sliced green onions, wasabi, nori seaweed, and the remaining sauce on the side.
8. 8.
   Enjoy the first serving of Hitsumabushi as is, savoring the eel and rice together.
9. 9.
   For the second serving, mix the eel, rice, green onions, and wasabi together, creating a flavorful blend.
10. 10.
    Finally, for the third serving, pour hot tea or broth over the remaining eel and rice, turning it into a comforting ochazuke.

Treat your ingredients with care...

• Eel — Make sure to score the skin before grilling to prevent it from curling up. Brushing the eel with the sauce after grilling adds a delicious glaze.
• Dashi stock — If you can't find dashi stock, you can substitute it with a mixture of water and a dash of soy sauce for a similar flavor.
• Japanese short-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Nori seaweed — Cut the nori into thin strips just before serving to maintain its crispness.
• Green onions — Slice the green onions thinly on a diagonal for an attractive presentation.

Tips & Tricks

• To enhance the smoky flavor, you can briefly grill the nori seaweed before cutting it into strips.
• If you prefer a sweeter sauce, increase the amount of mirin and sugar in the sauce recipe.
• For an extra kick of heat, add a pinch of shichimi togarashi (Japanese seven spice) to the sauce or sprinkle it over the dish before serving.
• If you don't have access to eel, you can substitute it with grilled salmon or mackerel for a different flavor profile.
• Leftover Hitsumabushi can be refrigerated and enjoyed the next day. Reheat it gently in a microwave or steam it to maintain its texture.

Serving advice

Serve Hitsumabushi in individual bowls, allowing each person to customize their experience by trying all three different ways of enjoying the dish. Encourage them to savor the flavors and textures with each serving.

Presentation advice

For an appealing presentation, arrange the grilled eel pieces on top of the rice in an artful manner. Garnish with thinly sliced green onions and a sprinkle of nori seaweed strips. Serve the sauce on the side in a small dish.