Hitsumabushi (Nagoya Style Grilled Eel)

Unagi Sauce

1. Add 3 tbsp turbinado sugar and 1 tsp dark brown sugar to a sauce pan. Place the pan on the stove and turn on the heat to medium-high.
2. Once the sugar starts to melt, add 5 tbsp sake and 5 tbsp mirin. Bring to boil and allow to bubble for 1-2 minutes, stirring occasionally.
3. Add 5 tbsp soy sauce and lower the heat to a simmer. 
4. Simmer until thickened slightly (about 10 minutes). Stir occasionally to prevent the sugar from burning. Remove the scum/foam that forms on top.Remove from the heat and allow to cool while preparing the eel.

Unagi don

1. Wash 300 g filleted eels with cold running water. Cover a chopping board with plastic wrap and place the eel on top. Cut each eel into 2-3 pieces by pressing a sharp knife into the area you want to cut and pushing the eel back and forth over the plastic wrap.
2. Place the eel in a frying pan with the skin side down and add 2 tbsp sake.
3. Turn on the heat to medium-low and steam for 3 minutes with the lid on. Remove it from the heat and line the grill with foil. Preheat the grill on medium-high for 5 minutes.
4. Place the eel on the foil with the skin side down and grill for 6 minutes. 
5. Turn the eel over and grill the skin side for 5 minutes or until lightly charred.
6. Apply the sauce generously but evenly over the skin and place back under the grill for 30 seconds.
7. Turn the eel over and apply the sauce on the meat side and grill for 30 seconds. Repeat 2 more times on each side (6 times in total).
8. Cut the grilled eel into strips.
9. Mix some of the left over unagi sauce with the rice. (Approx 1/2 tbsp per 2 portions of rice.)
10. Divide the rice into wooden bowls and top with the grilled eel. Brush liberally with more unagi sauce.

How to enjoy hitsumabushi (3 ways)

1. Brew 2 g green tea bag in 300 ml dashi stock (approx 80 °C (176 °F)) and add 2 tsp soy sauce. Brew for 2-4 minutes then remove the teabag. Serve in a teapot or jug placed on the table.
2. Divide the eel and 300 g cooked Japanese short-grain rice into quarters using a rice paddle.
3. Take out the first quarter and place it in an individual rice bowl. Eat as it is. (Optional - Sprinkle with 1 pinch ground Japanese pepper (sansho) to taste.)
4. Place the second quarter into the same bowl and add toppings such as 1 tbsp finely chopped green onions, 1 tbsp shredded sushi nori seaweed "kizami nori" or 1 tsp wasabi paste.
5. For the third quarter, add it to the bowl and then pour the dashi tea over the top. (This is also good with wasabi and additional toppings such as 1 tsp white sesame seeds.)
6. Enjoy the final quarter using your favourite from the 3 above.
7. Enjoy!