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mServes 6n @anago (long, eel-like ocean fish) 2 @kinusaya (Chinese pea pods) 12 @kampyo (dried gourd shavings) 20 gms @kinome sprigs 6 @Daitoku-ji fu (wheat gluten boiled in soy sauce) 3 @dashi 200 cc @sugar 1 1/2 T @light soy sauce 1 1/2 T 1) Remove backbone of anago and quickly plunge flesh into boiling water. @Wash in cold water to remove any sliminess and any veins or bloody @areas. 2) Place anago in pot. Add dashi, sake, sugar, and soy sauce and simmer. 3) Soften kampyo and roll anago in it. Simmer in a mixture of dashi, @sugar, and light soy sauce. 4) Remove excess oil from Daitoku-ji fu by pouring boiling water over @it. Flavor by boiling in a mixture of dashi, sugar, and light soy sauce. 5) Remove strings from pea pods. Rub with salt and blanch. 6) Arrange all ingredients in a bowl, paying attention to the combination @of colors. |
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