Broiled Eel Rice Bowl

Broiled Eel Rice Bowl

Standard eel rice bowls may be delicious, but with just a few touches you can have some amazing "hitsumabushi" eel. Pour over some dashi stock for an even tastier meal.

Ingredients: 4 servings

Eel kabayaki
2 slices
Eel sauce
Recipe ID: 623506
Uncooked white rice
2 - 3 cups
to taste
Shredded nori seaweed or crimped nori seaweed
as needed
Mitsuba or Japanese leek
2 stems


1. Cook the rice. Coat the eel with cooking sake, wrap loosely with cling film and microwave. Chop the mitsuba leaves and spring onion.
2. Pour the eel sauce over the cooked rice and mix well. Add the rice to a dish (e.g. an ohitsu wooden dish), lay the warmed eel on top and then slather with more eel sauce.
3. Mix everything in the dish together and transfer to a rice bowl. Refer to the hints section for how to serve this dish.
4. See here for details on how to turn it into a "dashi-chazuke," or a rice bowl with soup stock poured over it. Recipe ID: 623514.

Story Behind this Recipe

This is a dish I ate when I moved to Gifu Prefecture for work. Since then we often make Hitsumabushi and dashi-chazuke at home.
Eel Battera Recipe ID: 1723011
Eel Chirashizushi Recipe ID: 1716086