Conger Eel Soup

Ingredients	Serves 4	Serves 4	Seasonings	Serve 1	Serves 10
conger eel wheat gluten kinome (Japanese pepper leaf buds)	15g 7g 1	60g 28g 4	arrowroot starch stock salt dark soy sauce	3g 150g 0.8g 1g	12g 600g (3 cups) 3.2g (2/3 teaspoon) 4g (2/3 teaspoon)

1	Make numerous cuts on the surface of the fish to cut small bones, and slice into bite-size pieces. Coat with arrowroot starch, cook briefly in boiling water, and serve in a bowl.
2	Heat the stock in a pan, cook the wheat gluten briefly, and season to taste. Serve the soup over the fish prepared in 1, and garnish with kinome.

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