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1.
HAMO
SUSHI
Method 1. Rinse hamo with fresh water and debone (main bone). 2. Cut directly across eel to break the small bone and brush with starch. 3. Using a portion of sake (10:1) and 1 portion of light soya sauce, spray onto hamo before grilling. 4. Grill hamo till brown and let it cool. 5. Mix sushi rice with sansho (mountain herb) before rolling. 6. Roll sushi rice into a long shape and place hamo onto and roll. 7. Cut into good sizes and brush with sauce again. |
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| 2.
KAMO NASU KAMINABE YAKI
(Deep-Fried Eggplant, Prawn, Lily Bulb and Lotus Root Simmered in Special Paper Pot)
Method 1. Remove skin from kamo (eggplant) and cut into bite sizes. 2. Deep-fry with 180°C oil till cooked and run through with hot water (to get rid of oil). 3. Place kamo eggplant into paper pot with prawns, lily bulbs and lady fingers to cook with miso paste soup. 4. Can be served either hot or cold. |
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