Culinary Art Kitchen 2023.August
Ingredients
| Conger eel skin (Hamo) | 25g ... Store-bought |
| Winter melon | 80g ... Peeled, deseeded, and sliced into 5mm pieces |
| Cucumber | 50g ... Sliced into 3mm rounds |
| Salt | 1 teaspoon |
| Water | 3 tablespoons |
Sweet Vinegar Seasoning
| Vinegar | 2 tablespoons |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Dashi broth | 3 tablespoons |
Garnish
| Pickled myoga in sweet vinegar | As needed |
| Grated ginger | As needed |
Instructions
- Prepare the sweet vinegar and soak the conger eel skin in it.
- Combine the winter melon and cucumber in a bowl, season with salt, and add water. Let sit for 3-4 minutes.
- Squeeze out excess water and gently mix with the sweet vinegar from step 1.
- Serve in a dish, garnished with pickled myoga and grated ginger.