Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, "himatsubushi" style eel rice for midsummer's day. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. "Himatsubushi" Style Eel Rice For Midsummer's Day is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook "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:
- Prepare For the sushi rice:
- Take White rice
- Make ready pack Chirashizushi powder
- Get Shiso leaves
- Take Toasted peeled sesame seeds
- Prepare Toppings:
- Get see Kinshi tamago (finely shredded thin omelet)
- Prepare Precooked eel with sauce
- Prepare of a small cucumber Cucumber
- Take Shredded nori seaweed
- Take Sansho pepper powder
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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.
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So that is going to wrap this up for this special food "himatsubushi" style eel rice for midsummer's day recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
