Unagi Hitsumabushi Recipe (Three Ways to Enjoy Grilled Eel Fillets) Unadon | Cooking with Dog
Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It’s definitely worth a try if you find roasted unagi at your local store. How to Make Hitsumabushi https://cookingwithdog.com/recipe/hit... (serves 2) 1 Unagi Kabayaki - Frozen Roasted Eel Sake Unagi Sauce - 2 tbsp Mirin 1 tbsp Sake 2 tbsp Soy Sauce ⅔~1 tbsp Honey Dashi Stock - 400ml Hot Water (1.69 u.s. cup) 2 pieces of Kombu Kelp (3x3cm / 1x1 inch) 4g Katsuobushi Shavings - Bonito Flakes (0.141 oz) ⅓ tsp Salt 1 tbsp Sake A few drops of Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) Seasonings - Sansho Pepper Powder Crumbled Toasted Nori Seaweed Spring Onions Wasabi Paste 400g Fresh Steamed Rice (14.1 oz) We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_vide... Thank you for your support! Order Francis T-shirts and Apron! https://cookingwithdog.com/merchandise/ Order Francis Bento Box, Bento Bag and Chopsticks! https://cookingwithdog.com/bentoandco/ https://cookingwithdog.com / cookingwithdog / cookingwithdog / cookingwithdog https://google.com/+cookingwithdog / cookingwithdog / cookingwithdog / cookingwithdog ひつまぶしはうなぎを3種類の食べ方で最後までおいしくいただけます。うなぎの蒲焼が手に入ったらぜひ試してみてください。 ひつまぶしの作り方 https://cookingwithdog.com/ja/recipe/... ＜材料＞2人分 うなぎ蒲焼き大1尾 酒(あぶる時塗ります) [たれ] みりん 大さじ2 酒 大さじ1 醤油 大さじ2 はちみつ 大さじ2/3~1 [かけ出し] 熱湯400ml 出し昆布3cm角2枚 削り節4g 塩 小さじ1/3 酒 大さじ1 薄口醤油数滴 [薬味] 粉山椒 もみのり適量 青ねぎ2本 練わさび適量 炊きたてご飯400g 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_vide... いつも応援していただき本当にありがとうございます！ フランシスのTシャツとエプロンを注文！ https://cookingwithdog.com/ja/merchan... フランシスのお弁当箱、巾着袋、お箸セットを注文！ https://cookingwithdog.com/ja/bentoan... Ingredientes para Hitsumabushi (serve 2) 1 Unagi Kabayaki - Enguia Assada Congelada Sakê Molho para Unagi - 4 colheres de sopa de Mirin 2 colheres de sopa de Sake 4 colheres de sopa de Soy Sauce ½ a 2 colheres de sopa de mel Caldo Dashi - 400ml de Água Quente 2 pedaços de Alga Kombu 4g de pedaços de Katsuobushi - Flocos de Bonito ⅓ de colher de chá de Sal 2 colheres de sopa de Sakê Algumas gotas de Shoyu Usukuchi (mais salgado e mais claro do que o Koikuchi) Temperos - Pó de Pimenta Sansho Alga Nori tostada e esmigalhada Cebolinhas Wasabi em pasta 400g de Arroz Recém Cozido
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