How to Make Hitsumabushi (Grilled Eel Recipe) ひつまぶし 作り方レシピ - PCOS-Friendly Recipe

Ingredients for Hitsumabushi (serves 2) ひつまぶしの作り方 字幕表示可 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) ＜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2 酒大1 醤油大2 はちみつ大2/3~1 [かけ出し] 熱湯400ml 出し昆布3cm角2枚 削り節4g 塩小1/3 酒大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 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 http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog