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mServes 6n @teriyaki sea eel (hamo) 120 gms @raw ginger 20 gms @cucumber 1 @Tosa-vinegar 120 cc 1) With a kitchen cleaver, cut sea eel into 5 mm pieces. 2) Rub cucumber with salt, then blanch. Slice in rounds and soften by placing @in salted water. 3) Slice peeled ginger into fine, thread-like pieces. 4) Place cucumber in bottom of dish. Put eel pieces on top in a cone-shaped @pile. Pour on vinegar and garnish by putting ginger on top. |