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Hitsumabushi

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 50 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Rice

    • 🍚 2 bowls of warm rice

  • Fish

    • 🐟 1 grilled eel fillet

  • Seasoning

    • 1 tbsp sake
    • 🧅 Chopped green onion, to taste
    • Shredded nori, to taste
    • Wasabi, to taste

  • Sauce

    • 4 tbsp mirin
    • 1 tsp sake
    • 🍬 3 tbsp sugar
    • 4 tbsp soy sauce

  • Broth

    • 💧 500 ml water
    • 2 g kombu
    • 8 g bonito flakes
    • 🧂 Pinch of salt
    • 1 tsp soy sauce

PASSOS

1

Heat water and kombu in a pot until just before boiling, then remove from heat and let sit for 30 minutes.

2

Remove the kombu, reheat the water to boiling, add bonito flakes, and strain through a damp kitchen paper-lined sieve.

3

Return the strained broth to the pot and season with salt and soy sauce.

4

Cut the grilled eel into 2 cm slices, place in a microwave-safe dish, sprinkle with sake, cover with plastic wrap, and microwave at 600W for 2 minutes.

5

In a pot, heat mirin and sake over medium heat, add sugar and soy sauce, and cook for 2 minutes to make the sauce.

6

Serve rice in bowls, top with eel slices, drizzle with sauce, and garnish with green onion, nori, and wasabi. Pour the broth over the dish as desired.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh eel for better flavor.Prepare the broth and sauce ahead of time to save cooking time.Adjust the amount of wasabi and nori based on personal preference.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.