Unagi Hitsumabushi Grilled Eel Rice Bowl

Unagi Chazuke, also known as Hitsumabushi, is a renowned rice bowl dish hailing from Nagoya, Japan. The star of this dish is broiled eel, or “unagi” in Japanese, which is placed on a bed of fragrant fried rice. The term “chazuke” or “ochazuke” refers to the act of pouring green tea or dashi soup over steamed rice, creating a comforting and satisfying meal. Unagi Chazuke is not only delicious but also offers a delightful contrast of flavors and textures, making it a beloved dish for both locals and visitors.

Cooking Time: 50 minutes

Serving Size: 1 

INGREDIENTS:

• 1 grilled unagi eel fillet
• 160g fresh steamed rice
• Dashi stock
• Shredded nori seaweed
• Chopped spring onions
• Japanese sansho pepper powder
• Wasabi paste

Unagi Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sake
• 2 tablespoons mirin

INSTRUCTIONS:

1. Begin by preparing the Unagi Sauce. In a pan over medium heat, combine the soy sauce, honey, sake, and mirin. Stir the mixture until the liquid has thickened and the ingredients are well-incorporated. This will create a flavorful glaze for the eel.
2. Cut the grilled unagi eel fillet into short strips, ensuring they are evenly sized and bite-sized for serving.
3. Take a serving bowl and add a portion of fresh steamed rice. Drizzle the Unagi Sauce generously over the rice for the first serving.
4. Arrange the eel pieces on top of the rice, creating an enticing presentation. You can also drizzle a bit more sauce over the eel for added flavor.
5. Enhance the dish with a dash of Japanese sansho pepper powder, which adds a delightful citrusy and slightly numbing sensation to the palate.
6. Sprinkle shredded nori seaweed and chopped spring onions over the dish to provide contrasting textures and flavors. These garnishes not only add visual appeal but also contribute to the overall taste.
7. For an extra kick, add a dollop of wasabi paste to the side of your serving bowl. Adjust the amount according to your preference for spiciness.
8. To enjoy Unagi Chazuke, pour a piping hot dashi stock or green tea over the eel and rice. This step releases aromatic steam and enhances the flavors.
9. With each serving, savor the different stages of this delightful dish. Begin with the eel and rice, then move on to the second serving by pouring more dashi or tea to create a soupy consistency.
10. Unagi Chazuke offers a harmonious blend of flavors and textures, making it a truly satisfying meal. Enjoy the balance of sweet, savory, and umami notes in every bite.

TIPS FOR PREPARING UNAGI CHAZUKE:

• Select Quality Eel: Choose high-quality eel fillets for the best flavor and texture. Look for fresh, tender, and well-prepared eel at your local Japanese market.
• Perfect the Unagi Sauce: The sauce is a key component of Unagi Chazuke. Take your time to simmer and blend the soy sauce, honey, sake, and mirin to create a savory and sweet glaze for the eel.
• Garnish with Flair: Don’t forget the garnishes. Sansho pepper powder, shredded nori seaweed, chopped spring onions, and wasabi paste add layers of flavor and a visual appeal to the dish.

Nagoya’s Unagi Chazuke, or Hitsumabushi, is a Japanese culinary masterpiece that combines the rich, savory goodness of grilled eel with the comforting warmth of rice and broth. By following these tips and the step-by-step instructions provided, you can recreate this beloved dish in the comfort of your own kitchen. Whether you’re a fan of Japanese cuisine or looking to explore new flavors, Unagi Chazuke is a delightful choice that promises a memorable dining experience.