„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«



œ@Vinegared Sea Eel@œ


mServes 6n
@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.


„«Crab Brocade Roll„«Vinegared Octopus„«Vinegared Sea Eel„«Moroko Nanban-Zuke„«

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