Japanese regional · Japan

Yuzu and Shiso Aichi Hitsumabushi Grilled Eel on Rice

Name: Yuzu and Shiso Aichi Hitsumabushi Grilled Eel on Rice
Total time: 27 min
Yield: 1 servings
Cuisine: Japanese regional
Ingredients: 200g eel fillets; 1 cup cooked rice; 2 tbsp sweet soy sauce; 1 tbsp mirin; 1 tsp sugar; 1 tsp sesame oil; 1 green onion, sliced; 1 tbsp pickled ginger; 1 tsp yuzu juice; 1 tbsp chopped shiso leaves

A refreshing Japanese citrus and aromatic herb combination.

27 minutes1 servings

Method

Add yuzu juice and shiso to the glaze bowl.
In a small bowl, mix sweet soy sauce, mirin, sugar, and sesame oil for glaze.
Grill eel fillets over medium heat until cooked through and glazed.
Place rice in a bowl, top with eel, then drizzle with remaining glaze.
Garnish with green onion and pickled ginger before serving.

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