"Himatsubushi" Style Eel Rice For Midsummer's Day
"Himatsubushi" Style Eel Rice For Midsummer's Day

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, "himatsubushi" style eel rice for midsummer's day. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. "Himatsubushi" Style Eel Rice For Midsummer's Day is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
  1. Make ready For the sushi rice:
  2. Prepare 270 ml White rice
  3. Get 1/2 pack Chirashizushi powder
  4. Take 5 Shiso leaves
  5. Make ready 1 tbsp Toasted peeled sesame seeds
  6. Get Toppings:
  7. Take 1 see Kinshi tamago (finely shredded thin omelet)
  8. Take 1 Precooked eel with sauce
  9. Take 1/2 of a small cucumber Cucumber
  10. Make ready 1 Shredded nori seaweed
  11. Take 1 Sansho pepper powder
Instructions to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
  1. 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
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. It's also good without cucumber.
  7. 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
  8. When you have leftover eel, turn it into umaki - eel filled omelettes.

So that is going to wrap it up for this special food "himatsubushi" style eel rice for midsummer's day recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!