La Petite Asahi
NIKU MABUSHI (Hitsumabushi Style)

NIKU MABUSHI (Hitsumabushi Style)

Level ★★★★☆ Cost $$$$*

Hitsumabushi ひつまぶし – Famous local dish in Nagoya, which will let you experience three different ways to enjoy Unagi (eel). First portion, you will be enjoying as it is with traditional sweet soy sauce (simply grilled unagi and rice); then you will have the second part with condiments such as Wasabi (Japanese horseradish), Nori (dried laver), mitsuba leaves, etc. to your taste.  Finally, the third portion in the same manner as the second portion plus green tea or broth poured over it, like ochazuke style.

In my Niku Mabushi recipe, I used rich and marble sliced beef instead of Unagi ell. I named this recipe as Niku- Mabushi (NIKU=Meat, Mabushi= Hitsumabushi style).

Ingredients (2 Serving):

  • Fresh sliced marbled beef (I used rib eye) 200g
  • Cooked rice 2 bowls
  • Butter 2 tbl spoon
  • Fish/ chicken bouillons 2 portions (I used Kayanoya dashi pack)

Onion Sauce (Mix all ☆ ingredients in a pan, bring up to simmer and cool down) :

☆ Onion (grated) 1/2
☆ Garlic (grated) 1 clove
☆ Sake 4 tbl spoons
☆ Soy sauce 4 tbl spoons
☆ Cooking sake 1 tbl spoon
☆ Honey 2 tea spoons

Recommended garnish: Wasabi, Nori seaweed, Mitsuba, Scallion

Step 1: Place freshly cooked rice on your favorite bowl. Make a round shape by shaping with small rice bowl.

Step 2: Make bouillon from your choice of base. My favorite Japanese bouillon pack is the Kayanoya dashi pack. It gives explosion of umami in your soup base.

Step 3: Cook the sliced beef for few second in the boiled bouillon. I prefer rare meat so I cooked for only 3 second. If you prefer medium rare, cook the beef for about 5-7 second and 15-20 second for well done.

Step 4: Wrap the rice with cooked meat. To make it fancy, layer the meat in good balance.

Step 5: Pour the hot melted butter on the layered beef. Use olive oil if you prefer light and healthy taste. Decorate with egg yolk, garnish, and onion sauce, and ready to serve.

For the second part of Niku-Mabushi, keep half of rice and meat, then pour the bouillon you used to cook the sliced beef. Simply enjoy as ochazuke/ zousui with your choice of garnish such as wasabi, yuzukosho, nori seaweed, etc.