Unagi Chazuke, also known as Hitsumabushi, is a comforting Japanese-style rice dish featuring tender grilled unagi kabayaki served over warm steamed rice and finished with fragrant dashi made from dried bonito flakes. The rich, savoury eel is complemented by fresh chopped spring onion, creating a delicious balance of smoky, sweet and umami flavours.
Warm, flavourful and satisfying, the dish can be enjoyed as it is or with a sprinkle of roasted seaweed and furikake for extra aroma and texture. The addition of dashi transforms the dish into a soothing chazuke-style bowl, making it a simple yet delicious way to enjoy grilled unagi.
Ingredients
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Unagi Kabayaki Grilled Eel Fillet
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1 cup Hana Katsuo Dried Bonito Flakes or Dashi Stock
- Cooked Rice (Japanese rice recommended)
- Unagi sauce
- (Optional) Chopped Spring Onion
- (Optional) Roasted Seaweed
- (Optional) Furikake
Instructions
- If you don't have dashi stock on hand, make your own by bringing water to a gentle boil in a pot. Add the bonito flakes (katsuobushi shavings), let it return to a gentle boil, then reduce the heat and simmer for 30 seconds. Strain out the bonito flakes and set 1 cup of dashi stock aside to cool slightly.
- Remove the unagi from its packaging and cut it in half. Place the pieces in the air fryer in a single layer, ensuring they do not overlap. Air fry at 180°C for about 8 minutes, or until heated through.
- Remove the unagi from the air fryer and let it cool slightly before slicing it into smaller pieces.
- Chop the spring onion into small pieces and set aside.
- To assemble, place the cooked rice in a serving bowl and arrange the sliced unagi on top. Sprinkle with furikake, roasted seaweed and chopped spring onion.
- Pour the unagi sauce into a small dipping dish. Enjoy the unagi in three ways: first, savour it as it is; next, dip the unagi into the unagi sauce; then, pour or dip it with the dashi stock. Finally, enjoy it whichever of the three ways you like best.
Tips for Unagi Chazuke (Hitsumabushi)
Do not overlap the unagi in the air fryer so it heats evenly and the surface stays nicely caramelised.
Use warm dashi stock when serving for a comforting and flavourful chazuke. Avoid boiling-hot dashi, which can make the rice overly soft.
Enjoy it in three ways to experience the different flavours — plain, with unagi sauce, and with dashi. Finish with whichever combination you enjoy most.
Use freshly cooked Japanese rice for the best texture and flavour.
What to Serve with Unagi Chazuke (Hitsumabushi)
Unagi Chazuke is a comforting and flavourful meal on its own, but it can be served with simple Japanese sides to complete the dish. Pair it with miso soup, Japanese pickles, edamame, or a light cucumber salad for a refreshing contrast to the rich, savoury unagi. For extra texture and flavour, serve with roasted seaweed, sesame seeds, spring onion, and wasabi on the side, allowing everyone to customise their bowl to their liking.
FAQ
1. What is Unagi Chazuke (Hitsumabushi)?
Unagi Chazuke is a Japanese dish made with grilled eel served over steamed rice, traditionally enjoyed with condiments and hot dashi poured over the rice for a comforting finish.
2. What type of rice should I use?
Japanese short-grain rice is recommended as it has a slightly sticky texture that pairs well with the tender unagi and hot dashi.
3. Can I make dashi without bonito flakes?
Yes. You can use instant dashi powder or a kombu-based dashi as an alternative.
4. What toppings go well with Unagi Chazuke?
Popular toppings include chopped spring onion, roasted seaweed, sesame seeds and wasabi. Japanese pickles can also be served on the side.
4. How should I eat Hitsumabushi?
Traditionally, divide the rice and unagi into portions and enjoy them in different ways — first on its own, then with your preferred condiments, and finally with hot dashi poured over.
