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First, let’s make dashi.
You need one litter of water in a pan.
If you leave the knobu for a while in the water,
the more dashi will come out.
When the water is boiled, take out the knobu.
Skim the foam.
Turn off the stove and put bonito flake.
And wait for a while.
After a while, please strain the stock with paper towel or something.
Put the stock in the pan again.
When the stock starts boiling, put one teaspoon of salt and some lighter-colored soy sauce.
Put some Houji tea leaves in a teapot.
And pour dashi into it.
Now dashi is ready.
If you don' t have any bonito flake,
you can use dashi powder as well. (300ml of water, 2g of bonito powder, some say sauce)
Warm the eel and cut it into 1cm pieces.
Put them on the rice and it's done.
As topping, you can have chopped green onion,
nori and wasabi.
Instead of wasabi,
we also recommend you to use yuzu pepper.
【How To Eat Hitsumabushi】
It's easier to eat if you divide it into 4 parts.
You can eat the 1st part as it is.
For the 2nd part, you can use the toppings you like.
For the 3rd part, you can eat it with dashi.
You can make gilled eel even more delicious with some tips.
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