Unagi Chazuke Recipe ( 鰻茶漬け )

Name: Unagi Chazuke Recipe ( 鰻茶漬け )
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 cups Dashi; 4 teaspoons Konbucha; 4 serving Cooked Japanese Short-Grain Rice; 2 Fillet Unagi Eel; 6 tablespoon Unagi Sauce; 2 green onion or scallion; 2 bunches Mitsuba Japanese Parsley; 2 teaspoons Toasted White Sesame Seeds

Recipes > Japanese Recipes > Japanese Main Course Recipe

Photo: Sara Harris

TRADITIONAL JAPANESE RECIPE: Unagi Chazuke Recipe ( 鰻茶漬け ) is a very popular dish in Japan, more precisely in Nagoya, where it was invented. The whole dish is pretty much very similar to Hitsumabushi (櫃まぶし).

Unagi (うなぎ or 鰻) is a japanese freshwater eel, while Chazuke or ochazuke (お茶漬け) is a dish where green tea or dashi broth is poured over steamed rice.

The Eel is simply broiled and served with hot broth but for the best result, as usual, you should only buy Japanese food.

Skill Level:	Time: 15 Minutes
Price:	Serves: 4 People

Ingredients:

Conversions

Metric:

For the Broth:

960ml Dashi

8gr Konbucha

For the Unagi Donburi:

4 serving Cooked Japanese Short-Grain Rice

2 Fillet Unagi Eel
( precooked - about 160gr each )

90gr Unagi Sauce

For Garnish:

2 green onion or scallion
( optional )

2 bunches Mitsuba Japanese Parsley
( optional )

2 teaspoons Toasted White Sesame Seeds
Imperial:

For the Broth:

2.02pt Dashi

0.28oz Konbucha

For the Unagi Donburi:

4 serving Cooked Japanese Short-Grain Rice

2 Fillet Unagi Eel
( precooked - about 5.64oz each )

3.17oz Unagi Sauce

For Garnish:

2 green onion or scallion
( optional )

2 bunches Mitsuba Japanese Parsley
( optional )

2 teaspoons Toasted White Sesame Seeds
Cups:

For the Broth:

4 cups Dashi

4 teaspoons Konbucha

For the Unagi Donburi:

4 serving Cooked Japanese Short-Grain Rice

2 Fillet Unagi Eel
( precooked - about 160gr / 5.64oz each )

6 tablespoon Unagi Sauce

For Garnish:

2 green onion or scallion
( optional )

2 bunches Mitsuba Japanese Parsley
( optional )

2 teaspoons Toasted White Sesame Seeds

Directions:

To Make Broth:

01 - Combine Dashi and Konbucha in a small saucepan.

02 - Heat the Broth over medium heat and whisk well.

03 - Taste the Broth and adjust the amount of Konbucha or Salt if necessary. Turn the heat to minimum and move to the next step.

To Prepare Unagi:

04 - Cut Unagi in half or thirds,any size that fits inside the serving bowls.

05 - Line a baking sheet with parchment paper.

06 - Place the cut Unagi on the parchment paper, skin down.

07 - Place the baking sheet in the middle rack of your oven, and broil for about 5-6 minutes without flipping.

08 - After about 5-6 minutes or so, take the Unagi out and brush with Unagi Sauce.

09 - Put back in the oven and broil for another minute or until you see bubbles forming on top of the Unagi pieces.

10 - Chop Green Onion and Mitsuba into small pieces.

To Serve:

11 - Put some Steamed Rice in bowls.

12 - Brush the Streamed Rice with some Unagi Sauce, just enough to change the colour of the Rice.

13 - Place the Unagi piece on top of the now coloured Steamed Rice.

14 - Pour or brush more Unagi Sauce on the broiled Eel.

15 - Right before serving, pour some Broth over the Unagi and garnish with Green Onions, Mitsuba and Sesame Seeds.

Notes:

- Carefull follow the Unagi Sauce Recipe to have a better understanding of what you need to achieve.

Written by: Uncut Recipes

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