Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels. It’s definitely worth a try if you find roasted unagi at your local store.How to Make Hitsumabushihttps://cookingwithdog.com/recipe/hitsumabushi/(serves 2)1 Unagi Kabayaki - Frozen Roasted EelSake- Unagi Sauce -2 tbsp Mirin1 tbsp Sake2 tbsp Soy Sauce⅔~1 tbsp Honey- Dashi Stock -400ml Hot Water (1.69 u.s. cup)2 pieces of Kombu Kelp (3x3cm / 1x1 inch)4g Katsuobushi Shavings - Bonito Flakes (0.141 oz)⅓ tsp Salt1 tbsp SakeA few drops of Usukuchi Soy Sauce (saltier and lighter in color than koikuchi)- Seasonings -Sansho Pepper PowderCrumbled Toasted Nori SeaweedSpring OnionsWasabi Paste400g Fresh Steamed Rice (14.1 oz)We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=p4KFCAX6X4o&ref=share Thank you for your support!Order Francis T-shirts and Apron!https://cookingwithdog.com/merchandise/Order Francis Bento Box, Bento Bag and Chopsticks!https://cookingwithdog.com/bentoandco/https://cookingwithdog.comhttps://youtube.com/cookingwithdoghttps://facebook.com/cookingwithdoghttps://instagram.com/cookingwithdoghttps://google.com/+cookingwithdoghttps://twitter.com/cookingwithdoghttps://pinterest.com/cookingwithdoghttps://cookingwithdog.tumblr.comひつまぶしはうなぎを3種類の食べ方で最後までおいしくいただけます。うなぎの蒲焼が手に入ったらぜひ試してみてください。ひつまぶしの作り方https://cookingwithdog.com/ja/recipe/hitsumabushi/<材料>2人分うなぎ蒲焼き大1尾酒(あぶる時塗ります)[たれ]みりん 大さじ2酒 大さじ1醤油 大さじ2はちみつ 大さじ2/3~1[かけ出し]熱湯400ml出し昆布3cm角2枚削り節4g塩 小さじ1/3酒 大さじ1薄口醤油数滴[薬味]粉山椒もみのり適量青ねぎ2本練わさび適量炊きたてご飯400g字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! http://www.youtube.com/timedtext_video?v=p4KFCAX6X4o&ref=share いつも応援していただき本当にありがとうございます!フランシスのTシャツとエプロンを注文!https://cookingwithdog.com/ja/merchandise/フランシスのお弁当箱、巾着袋、お箸セットを注文!https://cookingwithdog.com/ja/bentoandco/Ingredientes para Hitsumabushi(serve 2)1 Unagi Kabayaki - Enguia Assada CongeladaSakê- Molho para Unagi -4 colheres de sopa de Mirin2 colheres de sopa de Sake4 colheres de sopa de Soy Sauce½ a 2 colheres de sopa de mel- Caldo Dashi -400ml de Água Quente2 pedaços de Alga Kombu4g de pedaços de Katsuobushi - Flocos de Bonito⅓ de colher de chá de Sal2 colheres de sopa de SakêAlgumas gotas de Shoyu Usukuchi (mais salgado e mais claro do que o Koikuchi)- Temperos -Pó de Pimenta Sansho Alga Nori tostada e esmigalhadaCebolinhasWasabi em pasta400g de Arroz Recém Cozido