Hello everybody, hope you are having an amazing day today.it’s Philip White. Today, I’m gonna show you how to make a special dish, "himatsubushi" style eel rice for midsummer's day. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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The good thing is that once you’ve heard the basics of cooking it is improbable that you will ever need to relearn them. Which means you could constantly buildup and expand your cooking abilities. As you learn new recipes and increase your culinary abilities and talents you will quickly realize that preparing your own meals from scratch is much more rewarding than preparing pre packaged meals which can be purchased from the shelves of your regional supermarkets.
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"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. "Himatsubushi" Style Eel Rice For Midsummer's Day is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have "himatsubushi" style eel rice for midsummer's day using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
- Get For the sushi rice:
- Take 270 ml White rice
- Prepare 1/2 pack Chirashizushi powder
- Take 5 Shiso leaves
- Prepare 1 tbsp Toasted peeled sesame seeds
- Get Toppings:
- Prepare 1 see Kinshi tamago (finely shredded thin omelet)
- Prepare 1 Precooked eel with sauce
- Prepare 1/2 of a small cucumber Cucumber
- Take 1 Shredded nori seaweed
- Take 1 Sansho pepper powder
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.
So that’s going to wrap it up with this special food "himatsubushi" style eel rice for midsummer's day recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
