Cook the rice. Coat the eel with cooking sake, wrap loosely with cling film and microwave. Chop the mitsuba leaves and spring onion.
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.
Mix everything in the dish together and transfer to a rice bowl. Refer to the hints section for how to serve this dish.
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
During Step 1, be careful not to overcook the eel in the microwave. You can heat up it up in the frying pan or oven if you prefer. You can either serve this dish on its own, garnished with the wasabi, nori seaweed, and mitsuba (or leek).