"Himatsubushi" Style Eel Rice For Midsummer's Day
"Himatsubushi" Style Eel Rice For Midsummer's Day

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Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, "himatsubushi" style eel rice for midsummer's day. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. "Himatsubushi" Style Eel Rice For Midsummer's Day is something which I have loved my whole life.

To begin with this recipe, we have to first 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 cook that.

The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
  1. Make ready For the sushi rice:
  2. Prepare 270 ml White rice
  3. Take 1/2 pack Chirashizushi powder
  4. Make ready 5 Shiso leaves
  5. Prepare 1 tbsp Toasted peeled sesame seeds
  6. Make ready Toppings:
  7. Make ready 1 see Kinshi tamago (finely shredded thin omelet)
  8. Get 1 Precooked eel with sauce
  9. Take 1/2 of a small cucumber Cucumber
  10. Prepare 1 Shredded nori seaweed
  11. Prepare 1 Sansho pepper powder

You can buy the visual novel over here. Want to discover art related to himatsubushi? Check out inspiring examples of himatsubushi artwork on DeviantArt, and get inspired by our community of talented artists. By day there are crickets, and by night there are cicadas.

Steps to make "Himatsubushi" Style Eel Rice For Midsummer's Day:
  1. 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
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. It's also good without cucumber.
  7. 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
  8. When you have leftover eel, turn it into umaki - eel filled omelettes.

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So that’s going to wrap it up for this exceptional food "himatsubushi" style eel rice for midsummer's day recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!