The best time to enjoy Unagi (Japanese freshwater eel) is during the peak of summer, especially on Doyo-no-ushinohi (土用の丑の日, the Day of the Ox), which falls between mid-July and early August. In Japan, unagi is considered the ultimate summer food, believed to restore energy and help fight off the dreaded summer fatigue.
While many people are familiar with the classic Unadon (eel rice bowl) or Unaju (grilled eel in a lacquered box), my personal favorite is Hitsumabushi (櫃まぶし). This Nagoya specialty offers a unique dining experience where you enjoy grilled unagi over rice in three different ways — plain, with condiments, and finally with a pour of hot dashi broth. It’s a versatile and flavourful way to savor unagi beyond the traditional styles.
Unagi Hitsumabushi 櫃まぶし
Ingredients
- 200 gm Unagi Kabayaki grilled eel with sauce
- 5 cm Leek white part, finely sliced
- Fresh wasabi preferred, but tube wasabi works perfectly if not available
- 1 pack Quality dashi pack
- 500 ml Water
- Sansho powder 山椒
- Unagi Sauce
- Nori strips
- Steamed Japanese short-grain rice
Instructions
- Defrost the Unagi Kabayaki if frozen. If you bought it thawed, you can skip this step.
- Place the unagi on parchment paper and grill in a toaster oven at 200 °C for about 10 minutes to warm through and slightly crisp the surface. Once heated, cut into bite-sized pieces and set aside.
- In a small pot, bring 500ml water to a boil. Add the dashi pack and simmer for 3–5 minutes. Pour the hot dashi into a teapot for easy serving.
- In a deep dish, place a serving of steamed rice (Japanese short-grain rice works best). Drizzle with unagi sauce and top with the grilled unagi.
How to eat it
- Divide your Unagi rice into four portion
- Portion 1: Simply enjoy the unagi rice as it is, with a light sprinkle of sansho powder.
- Portion 2: Add toppings like sweet leeks, fresh wasabi, and shredded nori for extra aroma and texture.
- Portion 3: (Ochazuke-style): Pour hot dashi over the unagi rice, then add leeks, wasabi, and nori. This is my personal favourite!
- Portion 4: Repeat your favourite style!
