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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's make dashi stock.

  • Brush off the dust and sand from the dried kombu kelp.

  • Put the kombu pieces in a tea pot with a fine mesh strainer.

  • Put in the dried bonito flakes.

  • Pour hot water,

  • and leave it for 5 minutes in order to make dashi stock.

  • Remove the kombu kelp and bonito flakes along with the mesh strainer.

  • This is simple, easy way to make dashi stock in a small amount.

  • Pour the stock into a smal pot.

  • You can remove the remaining bonito flakes by straining it with a paper towel.

  • Turn on the burner.

  • Add the sake,

  • salt

  • and usukuchi soy sauce to the stock.

  • Stir with a set of saibashi chopsticks.

  • Bring to a boil

  • and turn off the burner.

  • Let's make some additional unagi sauce.

  • Put the mirin

  • and sake in another pot

  • and turn on the burner.

  • Lightly boil and let the alcohol evaporate.

  • Keep close eye on the sauce to avoid any danger of the alcohol ignition.

  • When all the alcohol has evaporated,

  • add the soy sauce

  • and honey.

  • Stir

  • and bring the sauce to a boil.

  • Turn off the burner

  • and pour the sauce in a separate container.

  • Let's re-heat the roasted unagi.

  • Thaw the unagi beforehand

  • and place it on a heated grill with the skin side face down.

  • Coating with sake will make the unagi tender.

  • Shift the unagi's position on the grill in order to roast evenly.

  • When the skin gets a bit crispy and aromatic, flip it over.

  • Like before, brush the skin side with sake.

  • Keep your eye on the unagi as it is easily burnt.

  • Shift the position of unagi to roast evenly.

  • When the flesh side becomes soft and lightly-browned, flip it over.

  • Place the unagi on a cuting board

  • and cut it into half inch strips.

  • Now, the fresh steamed rice is ready.

  • Lightly mix the rice with a paddle.

  • Serve it in a bowl for 2 people.

  • Pour on 5 teaspoonful of the unagi sauce.

  • Serve the unagi strips on the rice.

  • Here is how to enjoy Hitsumabushi.

  • Re-heat the dashi stock and pour it into a tea pot.

  • Serve the unagi and rice in a small bowl.

  • For the first bowl, sprinkle on the sansho pepper and simply enjoy the unagi bowl.

  • For the second bowl,

  • season with the chopped spring onions,

  • crumbled toasted nori

  • and wasabi paste.

  • For the third bowl,

  • pour the hot dashi stock onto the unagi bowl topped with the seasonings.

  • We don't usually find ourselves cooking raw unagi at home.

  • They aren't normally sold raw in general stores in Japan,

  • that is why we are using frozen roasted unagi for this recipe.

  • My chef has tried various ways to re-heat unagi

  • and she thinks grilling brings out the flavor the most.

  • Good luck in the kitchen.

Hi, I'm Francis,


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B2 中高級

如何製作虹鱒魚 (How to Make Hitsumabushi)

  • 36 9
    阿多賓 發佈於 2021 年 01 月 14 日