"Himatsubushi" Style Eel Rice For Midsummer's Day.
Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, "himatsubushi" style eel rice for midsummer's day. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. "Himatsubushi" Style Eel Rice For Midsummer's Day is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have "himatsubushi" style eel rice for midsummer's day using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- {Prepare of For the sushi rice:.
- {Take 270 ml of White rice.
- {Prepare 1/2 of pack Chirashizushi powder.
- {Take 5 of Shiso leaves.
- {Take 1 tbsp of Toasted peeled sesame seeds.
- {Get of Toppings:.
- {Prepare 1 of see Kinshi tamago (finely shredded thin omelet).
- {Take 1 of Precooked eel with sauce.
- {Prepare 1/2 of of a small cucumber Cucumber.
- {Prepare 1 of Shredded nori seaweed.
- {Get 1 of Sansho pepper powder.
Instructions to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- Cook the rice so it's a bit firmer than usual. Make the finely shredded egg, referring to. I used 3 sheets of usuyaki tamago (very thin omelet). https://cookpad.com/us/recipes/169366-foolproof-usuyaki-tamago-thin-omelette-and-kinshi-tamago-shredded-omelette-for-chirashi-sushi.
- Finely julienne the cucumber and 3 of the shiso leaves. Put the remaining 2 shiso leaves in a bowl of cold water, and pat them dry just before serving..
- Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny..
- As the rice cools, warm up the eel and cut into easy to eat pieces. Refer tofor instructions for how to best heat up pre-cooked eel. https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel.
- Put the rice into a serving bowl or dish and top with the kinshi tamago (shredded omelet), cucumber, the reserved whole shiso leaves and the eel. Add some shredded nori seaweed and shiso pepper to taste..
- It's also good without cucumber..
- See this recipe for suggestions on how to heat up pre-cooked eel. https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel.
- When you have leftover eel, turn it into umaki - eel filled omelettes..
So that's going to wrap it up for this special food "himatsubushi" style eel rice for midsummer's day recipe. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
