Hitsumabushi

Ingredients:

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 / 1×1 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

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