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Topped with conger eel and vegetables Nanban vinegar Tomato pot
Recipe using local products Conger EelOnionsPickled Green Olives
Ingredients
- conger 75g
- Tomato Appropriate amount
- onion Appropriate amount
- Ginseng Appropriate amount
- celery Appropriate amount
- olive Appropriate amount
- Washing onion Appropriate amount
Nanban vinegar
- Bonito stock 450 tsp
- Thin soy sauce 150 tsp
- sweet sake 150 tsp
- Rice vinegar 250 tsp
- White sugar Appropriate amount
Method
-
Make pickled vegetables with Nanban vinegar. Soak the shredded onions, carrots and celery in boiled nanban vinegar. Let cool once. (Boil once if warmer is better.)
-
Rinse the conger eel with water, open, drain, cut into appropriate size, sprinkle with rice flour and fry in oil.
-
Cut the tomatoes into half pots, cut them in half, cut out the inside, and add the conger fried in the oil to the tomatoes.
-
Cover with vegetables immersed in vinegar and top with olive berries and green onions.
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