Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It’s definitely worth a try if you find roasted unagi at your local store.

How to Make Hitsumabushi
https://cookingwithdog.com/recipe/hitsumabushi/

(serves 2)
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)

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ひつまぶしはうなぎを3種類の食べ方で最後までおいしくいただけます。うなぎの蒲焼が手に入ったらぜひ試してみてください。

ひつまぶしの作り方
https://cookingwithdog.com/ja/recipe/hitsumabushi/

＜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　大さじ2
酒　大さじ1
醤油　大さじ2
はちみつ　大さじ2/3~1

[かけ出し]
熱湯400ml
出し昆布3cm角2枚
削り節4g

塩　小さじ1/3
酒　大さじ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

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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