Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, "himatsubushi" style eel rice for midsummer's day. One of my favorites food recipes. This time, I am going to 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 every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. "Himatsubushi" Style Eel Rice For Midsummer's Day is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have "himatsubushi" style eel rice for midsummer's day using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- Get For the sushi rice:
- Prepare 270 ml White rice
- Make ready 1/2 pack Chirashizushi powder
- Make ready 5 Shiso leaves
- Prepare 1 tbsp Toasted peeled sesame seeds
- Take Toppings:
- Make ready 1 see Kinshi tamago (finely shredded thin omelet)
- Prepare 1 Precooked eel with sauce
- Get 1/2 of a small cucumber Cucumber
- Make ready 1 Shredded nori seaweed
- Take 1 Sansho pepper powder
Steps 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 is going to wrap it up with this exceptional food "himatsubushi" style eel rice for midsummer's day recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
