Unagi Hitsumabushi
Ingredients: Unagi Kabayaki - Frozen Roasted Eel, Sake, Mirin, Soy Sauce, Honey · 25 min cook time · 550kcal · $16.50
Ingredients
1package Unagi Kabayaki - Frozen Roasted Eel, 2tbsp Sake, 2tbsp Mirin, 2tbsp Soy Sauce, 1tbsp Honey, 2pieces Kombu Kelp, 4g Bonito Flakes, 0.33tsp Salt, 1drops Usukuchi Soy Sauce
Instructions
1. Brush off dust and sand from dried kombu kelp, put kombu and dried bonito flakes in a tea pot with a fine mesh strainer, pour hot water, and leave for 5 minutes to make dashi stock.
2. Remove the kombu kelp and bonito flakes, strain the stock through a paper towel into a small pot.
3. Add sake, salt, and usukuchi soy sauce to the stock, bring to a boil, and turn off the burner.
4. Put mirin and sake in another pot, boil lightly to evaporate alcohol, then add soy sauce and honey, bring to a boil, and set aside the unagi sauce.
5. Thaw frozen unagi and place it on a heated grill skin-side down, brushing with sake to make it tender. Flip when crispy and aromatic, brush with sake again, and grill until flesh is soft.
6. Cut the grilled unagi into half inch strips on a cutting board.
7. Mix fresh steamed rice, serve in bowls, pour unagi sauce over the rice, and top with unagi strips.
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