 Conger-eel Soup
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| Ingredients | Serves 4 |
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| Conger-eel Sake Salt Potato starch Water shield Citrus Fresh stock Salt Light-colored soy sauce Sake |
80g 2 pinches 20g 1/2 600cc 1/2 teaspoon 2/3 teaspoon 2/3 teaspoon |
| P | Season the fish with salt and sake, coat the surface with potato starch. Dip the fish in boiling water, and then soak in ice cold water. Drain and dry. |
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| Q | Dip the water shield in boiling water and drain. Cut the citrus into thin slices. Place 1/4 of (1) and a citrus slice in each individual bowl. |
| R | Season the stock with the salt, light-colored soy sauce and sake, and pour into the bowls prepared in (2). |
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