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œ@Anago Rolled in Kampyo@œ


mServes 6n
@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.

„«Duck Jibu-ni„«Sea Bream Aradaki„«Simmered Bamboo Shoots„«Anago Rolled in Kampyo„«




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