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Hitsumabushi (Grilled Eel on Rice)
Hitsumabushi (Grilled Eel on Rice)

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Using your best judgment is another one of the many ways that you can make healthy choices out of a lunch menu. This can be best done by examining dinner pictures onto a menu. It’s also advised that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.

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Even when after taking the aforementioned approaches, you’re not able to find satisfying healthy foods on your lunch menu, so you may choose to purchase a healthy side dish or drink. Water is a great choice, particularly in comparison to pop up. Salads make great side dishes, particularly those that are consumed without a salad dressing or low-fat salad dressingtable. Naturally, you will want to take more steps to make certain that you opt for a healthy mealbut if you decide to forgo low calories for taste, take additional actions to ensure that you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to hitsumabushi (grilled eel on rice) recipe. You can cook hitsumabushi (grilled eel on rice) using 10 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Hitsumabushi (Grilled Eel on Rice):
  1. Use 2 prices Kabayaki Eel
  2. Get 2-4 tbsp Sake (Japanese cooking wine)
  3. Use 3 cups Rice
  4. Use 1/2 bottle Unagi-no-Tare (Marinate Sauce)
  5. You need As needed Wasabi
  6. You need As needed Spring onion
  7. Prepare As needed Nori Sea Weed
  8. Take 500 ml Water
  9. Prepare 1 tsp Japanese Soup Stock
  10. You need 1/2 tsp Soy Sauce
Steps to make Hitsumabushi (Grilled Eel on Rice):
  1. Cook 3 cups of rice.
  2. Chopped spring onion. Cut the Nori seaweed into small thin pieces with kitchen scissors. Prepare the Wasabi.
  3. Make Ochazuke soup.Bring 500 ml of water to a boil and add the 1 tsp Japanese sauce stock and 1/2 tsp soy sauce. (Reheat just before eating.)
  4. Rinse the sauce on the surface of the eel with water. Wipe the Eel with kitchen towels.
  5. Place the crumpled aluminum foil on the frying pan and place the eel on it. (Cut eels according to the size of the frying pan.) Sprinkle 2 tbsp of sake, cover and steam over low heat for 4-5 minutes.
  6. Place the rice on a frying pan made from eel. (You don't have to wash the frying pan.) Sprinkle half bottle of Unagi-no-tare.
  7. Cut the steamed eel into 1cm width. Place all of RELS on the Rice.
  8. If you have a cooking burner, bake the eel surface to make it more delicious.
  9. You can enjoy three ways. 1st, you eat it just as it. 2nd, you can mix Spring onion, Nori seaweed and Wasabi. 3rd,, you rat it as Ochazuke.

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