"Suiji" (seasoned stock):
Stock (dried bonito and kombu) 3 cups
Salt 2/3 teaspoon
Light-colored soy sauce 1/2 teaspoon
Sake 1 teaspoon

1. Fillet the fish by cutting it open and remove the large bones. Make numerous cuts on the fillet (Photo/Cutting small bones of conger eels), leaving the skin uncut, and sprinkle the powdered arrowroot starch over the cuts. (Photo/Ingredient 2)

2. Briefly dip (1) in boiling water until the color turns white.

3. Cut the cucumber into 5mm-thick slices and cut a hole in each slice. Place some fine "somen" noodles through these holes and boil for 1 minute. (Photo/Ingredient 1)

4. Briefly boil the water shield plant and then soak in cold water.

5. To steep the dried bracken starch sheets, boil them over low heat until the color turns semitransparent. (Photo/Ingredient 3)

6. Heat the fresh bonito-and kombu-flavored stock in a pan, and season to taste. Add the conger eel and bracken starch sheets to heat them.

7. Place 1/4 of the conger eel in each serving bowl, put a small amount of pickled ume pulp on each and sprinkle the water shield plant. Place the bracken starch sheet over the conger eel and add the cucumber with the fine noodles on the side. Pour some stock in each bowl and top with the Japanese pepper leaf buds.

Cooking Terminology :

• "Cutting small bones of conger eels" :
  (Photo/Cutting small bones of conger eels)
  Because conger eels have many small bones throughout their flesh, make numerous cuts and leave the skin uncut.