🤤 Warning: Drool Alert! Hitsumabushi Heaven at Chouraku! “Ultimate” Japanese Culinary Taste!

🤤 Warning: Drool Alert! Hitsumabushi Heaven at Chouraku! “Ultimate” Japanese Culinary Taste!

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Welcome everyone to my YouTube channel! Today, we’re diving into a renowned specialty of Hamamatsu City, Japan: Hitsumabushi grilled eel rice at the famous restaurant “Chouraku” (長楽). If you’re a Japanese food enthusiast, especially a lover of grilled eel, this video is definitely for you! Join me as we “witness” the masterful preparation process, savor the irresistible flavors, and uncover the secrets behind the allure of this dish!

Hitsumabushi (ひつまぶし) is a special type of grilled eel rice dish originating from Nagoya, a major city near Hamamatsu. However, Hamamatsu is also known as one of the best regions for grilled eel in Japan, thanks to the fresh, high-quality eels raised in nearby Lake Hamana.

The uniqueness of Hitsumabushi lies not only in the delicious flavor of the grilled eel but also in its distinctive way of eating. This dish is typically served in a large, round wooden bowl, with fluffy white rice topped with generous portions of golden-brown grilled eel, cut into bite-sized pieces.

The restaurant “Chouraku” (長楽) is one of the most famous places in Hamamatsu to enjoy Hitsumabushi. With a long history and family secrets passed down through generations, Chouraku has captured the hearts of countless diners, both locals and international visitors. The restaurant prides itself on its fresh, high-quality eel, masterful grilling techniques, and special sauce, creating a Hitsumabushi flavor that is truly unique.

To create the “ultimate” Hitsumabushi at Chouraku, the chefs go through a meticulous and elaborate preparation process, from selecting the eel to serving the dish to customers.

Selecting Fresh, High-Quality Eel: Chouraku always prioritizes using fresh, live eels, carefully selected from trusted suppliers. The eels must be fresh, healthy, and of medium size to ensure the meat has a natural sweetness and tenderness.

Preparing the Eel: Once the eels are brought in, they are carefully prepared. The chef removes the head and bones, then fillets the eel into bite-sized pieces. This step requires skill and experience to ensure the eel pieces are not crushed and retain their freshness.

Skewering and Grilling the Eel: The filleted eel pieces are skewered onto bamboo skewers and prepared for grilling. At Chouraku, the eel is grilled over traditional charcoal, which helps the eel cook evenly, become fragrant, and develop a beautiful golden-brown color.

Grilling the Eel Twice: Chouraku’s secret to grilling eel lies in the two-step grilling technique. The first grilling step cooks the eel partially and removes excess fat. Then, the eel is dipped in a special sauce and grilled a second time. This process allows the eel to absorb the sauce evenly, creating a crispy exterior and tender, sweet, and flavorful meat inside.

Family Secret Sauce: The sauce is the “soul” of Hitsumabushi at Chouraku. This sauce recipe has been passed down through generations, with a harmonious blend of Japanese soy sauce, sugar, mirin (sweet rice wine), and many other secret ingredients. The sauce has a rich, sweet, and savory flavor, and when grilled, it creates a glossy, fragrant caramel layer on the eel.

Fluffy White Rice: The rice served with Hitsumabushi is also carefully selected by Chouraku. Short-grain Japanese rice, known for its fluffiness and aroma, is cooked to perfection, becoming soft and slightly sticky, creating a perfect combination when eaten with grilled eel and sauce.

The special feature of Hitsumabushi is the 3 “divine” ways to eat it, which you must try to fully appreciate the unique flavor of this dish:

Way 1: Enjoy it Plain: First, divide the Hitsumabushi bowl into four equal portions. Scoop one portion of rice and eel into a small bowl and savor the original flavor of the fragrant grilled eel, fluffy rice, and rich sauce. You’ll taste the natural sweetness of the eel, the savory depth of the sauce, and the fluffy texture of the rice, creating a symphony of wonderful flavors.

Way 2: With Condiments: Next, scoop the second portion of rice and eel into a small bowl, and add a bit of chopped green onions, wasabi, and nori seaweed. Mix well and enjoy. Green onions and seaweed add a fresh aroma, while wasabi provides a slight spiciness, enhancing the dish’s richness and stimulating your taste buds.

Way 3: Ochazuke Style: For the third portion of rice and eel, enjoy it Ochazuke style. Place the rice and eel in a bowl, add green onions, wasabi, and nori seaweed (similar to Way 2), then pour hot dashi broth over it. The light and The light and savory dashi broth will mellow out the richness of the grilled eel, creating a light and comforting dish, especially suitable for ending the meal.

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