Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, "himatsubushi" style eel rice for midsummer's day. One of my favorites food recipes. For mine, I’m gonna 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 well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. "Himatsubushi" Style Eel Rice For Midsummer's Day is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- Get For the sushi rice:
- Make ready 270 ml White rice
- Take 1/2 pack Chirashizushi powder
- Take 5 Shiso leaves
- Make ready 1 tbsp Toasted peeled sesame seeds
- Get Toppings:
- Make ready 1 see Kinshi tamago (finely shredded thin omelet)
- Get 1 Precooked eel with sauce
- Prepare 1/2 of a small cucumber Cucumber
- Take 1 Shredded nori seaweed
- Make ready 1 Sansho pepper powder
Instructions 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.
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 your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
