Steps to Prepare Jamie Oliver "Himatsubushi" Style Eel Rice For Midsummer's Day

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, "himatsubushi" style eel rice for midsummer's day. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

"Himatsubushi" Style Eel Rice For Midsummer's Day is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. "Himatsubushi" Style Eel Rice For Midsummer's Day is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have "himatsubushi" style eel rice for midsummer's day using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make "Himatsubushi" Style Eel Rice For Midsummer's Day:

1. Get For the sushi rice:
2. Make ready White rice
3. Take pack Chirashizushi powder
4. Prepare Shiso leaves
5. Take Toasted peeled sesame seeds
6. Take Toppings:
7. Make ready see Kinshi tamago (finely shredded thin omelet)
8. Prepare Precooked eel with sauce
9. Take of a small cucumber Cucumber
10. Prepare Shredded nori seaweed
11. Get Sansho pepper powder

Instructions to make "Himatsubushi" Style Eel Rice For Midsummer's Day:

1. Cook the rice so it's a bit firmer than usual. Make the finely shredded egg, referring to. I used 3 sheets of usuyaki tamago (very thin omelet). - - https://cookpad.com/us/recipes/169366-foolproof-usuyaki-tamago-thin-omelette-and-kinshi-tamago-shredded-omelette-for-chirashi-sushi
2. Finely julienne the cucumber and 3 of the shiso leaves. Put the remaining 2 shiso leaves in a bowl of cold water, and pat them dry just before serving.
3. Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny.
4. As the rice cools, warm up the eel and cut into easy to eat pieces. Refer tofor instructions for how to best heat up pre-cooked eel. - - https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel
5. Put the rice into a serving bowl or dish and top with the kinshi tamago (shredded omelet), cucumber, the reserved whole shiso leaves and the eel. Add some shredded nori seaweed and shiso pepper to taste.
6. It's also good without cucumber.
7. See this recipe for suggestions on how to heat up pre-cooked eel. - - https://cookpad.com/us/recipes/169240-how-to-warm-up-inexpensive-storebought-kabayaki-eel
8. When you have leftover eel, turn it into umaki - eel filled omelettes.

So that’s going to wrap it up with this special food "himatsubushi" style eel rice for midsummer's day recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!