ひつまぶし！

いただきます

For our pre-anniversary dinner, Chiharu had spolied me again, making one of my favorite authentic Japanese dishes, in Japanese, Hitsumabushi. Similarily, like eel-fried rice. For those of you who don`t like the taste of eel, nor the sight, smell...or simply haven`t tried, under any circumstance, you best try this dish. Whatever you`re thinking, this particular dish has powers, magical powers, it`ll make you love eel, BOOM, just like that. I`m trying my best to entice all of you in the audience. I highly recommend this dish, get some soup and beer to wash it all down.

How To Make Hitsumabushi:

Ingredients: 1 Pack of Eel, eel sauce, rice, and green onions.

Step 1: First, get your eel nice and broiled, for about a good 300-400 degrees, for about 10 minutes. Just make sure to cook the damn thing. Cooking time and temperatures may vary. Slice in half, then section it off into smaller pieces.

Step 2: Get a mixing bowl, fill with desired amount of rice. Pour in the eel sauce, and mix thoroughly. Then, add sliced pieces of eel into rice bowl. Make sure your rice:eel proportion is even, unless you prefer to have more of either one.

Step 3: This is the hard part. Mix. It`s really not hard, fool.

This soup is still in the process...but it makes an awesome side dish while eating, very nice with this particular meal. In Japanese the call this soup: Osuimono.

There you have it, 3 easy steps to making some bomb ass fried rice. Compliments to Chef Chiharu, always bringing the heat. If you can`t take the heat, stay outta the kitchen.