Hitsumabushi (Unagi Eel Over Rice)
I was never as fond of Japanese grilled eel as my sister was (my sister once had to go to the hospital when she was 3 because there were leftover bones in the unagi-don that got stuck in her throat) mainly because I couldn’t stomach oil at all until I hit puberty and grew out of it. But its flavor and deliciousness is unparalleled in that I will sometimes get cravings for it, especially on a rainy day like today.
Hitsumabushi is a bit different than your standard Unagi-don (grilled eel over rice) in that a lot more toppings are added to it, with a few more ways of eating it. You can pour hot tea into the bowl for a delicious meal of “O-chazuke” (my favorite way) or have it the way it is.
You can usually find it in the frozen section in an Asian supermarket–the price, depending on the season/year, can range from $7 to $15. This is the same eel used in sushi, if you were wondering about the taste.
If you got your hands on fresh eel and would like to make the unagi from scratch, here is the recipe.
I like mine with a lot of shiso, because it can cut through the sometimes overpowering greasiness, and it’s a great way to use up extra shiso in the garden, but any combination of the optional toppings are great.
Recipe:
- 1 package thawed grilled unagi eel
- 3 cups hot cooked sushi rice
Extra Sauce:
- 1/4 cup sake
- 2 tablespoons sugar
- 1 teaspoon honey
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 pinch dashi stock (optional)
Optional Toppings:
- Wasabi
- Daikon Radish
- Shredded shiso
- Chopped scallions
- Japanese pepper flakes (Ichimi through Shichimi)
- Hot tea (Matcha or Hojicha or another kind of green tea works wonderfully)
- Dried nori seaweed
- Pickled ginger
- Thinly sliced myoga ginger
1. Cook rice according to instructions.
2. Remove eel from package and either grill over charcoal or roast in oven at 450 degrees Fahrenheit for 10 minutes (skin side down), or until slightly charred, and the skin crispy. Remove from oven and cut into 1 inch lengths.
3. While eel is reheating, mix all the ingredients for the sauce and bring to a boil in a saucepan, remove from heat.
4. Place hot rice into large serving bowl, add a few spoonfuls of the extra sauce over the rice, and arrange eel on top.
5. Serve with rice bowls and optional toppings that those who are eating can add to their taste.