Let's make it together! Conger cup sushi
Ingredients
- Conger eel (treated and processed) 1 tails
- Rice (Oidemai) 1.5 go
Sushi rice
- Sushi vinegar 5 tablespoons
- Blue perilla 3
- Sesame 1 tsp
Teriyaki of conger
- Seasoning (1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon honey) a little
- Salt and pepper a little
- Japanese pepper as you like
Kinshi egg
- egg 2 individual
- salt 1 knob
- oil 1 tsp
- Sakura Dempa 20g
- Kinusaya 3
Method
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Cook the rice and mix while hot with sushi vinegar.
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Add shredded green soybeans and sesame and mix.
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Warm the frying pan and let the oil spread on the whole frying pan with kitchen paper.
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Add salt to all eggs, mix and pour. When finished, shred thinly baked eggs.
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Take the salt into the conger eel, remove the slick, and wash well with water. Take the skin's slimming with the knife back.
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Add oil to a frying pan, grill the eel over medium heat, and pour a little salt and pepper.
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When the fire goes through, add the seasoning and the honey at the end.
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In a transparent plastic cup, vinegared rice → cherry rice → vinegared rice → broiled egg → vinegared rice → cherry denbu, broiled egg, conger eel, salted boiled cucumber and finished.
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