White Japonica

This is a simple meal to make and it involves eel that is cooked in a dashi fish stock. The end result is a fishy, savory dish that any seafood loving family would adore.
Ingredient:
12 oz Conger Eel 2 pcs Kombu 4 oz Spinach 1 pint Fish Stock 1 tsp Soy Sauce 1 tsp Umeboshi 1 bnch Chopped Dillweed
Direction:
1. Cut conger eel in half, lengthwise. Cut slits through flesh at ¼ inch intervals, then cut fish in half again to make 4 large pieces 2. Add water and kombu to hot sauce pan. Just before water boils remove kombu and add conger with some salt 3. Once the eel cooks and the cuts open like a flower, remove fish and drain well. 4. Wash the spinach thoroughly and blanch in salt water. Drain it, then cut into finger sized shreds. 5. Boil fish stock with salt and soy sauce.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:2 Servings