| １． Cut the conger eel open and remove the
dorsal fin and bones in the ventral area. Cut into 20g pieces
and lightly sprinkle with sake and salt.（Conger
Eel Soup）
２． Wash the soil off the
surface of the burdock root. Cut into shavings and soak
them in water.
３．
Cut the bean curd and Japanese parsley into 4 - 5cm pieces.
４． Combine the ingredients
for the seasoned stock in a pan, add the burdock root shavings
and bring to a boil. Add the bean curds and conger eel.
When the surface of the fish turns white, add the Japanese
parsley. Lightly beat the eggs and pour in the pan. When
the eggs are half done, cover and remove from the heat.
(*Tip)
５．
Sprinkle the powdered Japanese pepper seeds over the dish according to preference.
Tip
- If the eggs are beaten too much, the dish does not turn out fluffy. Also, the eggs become hard if they are cooked too long. So, remove them from the
heat while they are still half done, then cover to allow the eggs to cook a little more in the remaining heat.
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