 Conger Eel Rolled in Nori
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| Ingredients | Serves 4 |
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| Conger eel Cucumbers Sushi nori * Tosa vinegar sauce Stock Vinegar Light-colored soy sauce Mirin Dried bonito flakes |
1 1/3 1 1/2 1 1/2 sheets slightly more than 2 tablespoons slightly more than 2 tablespoons 2 2/3 teaspoons 1 1/3 teaspoons small amount |
| P | Slice the cucumbers on a slant. Rub them with salt and let them stand for a while. When the cucumbers become tender, rinse and dry them. |
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| Q | Cut the conger eel into thin, stick-like slices. Combine the ingredients for the Tosa vinegar sauce in a pan and bring to a boil. Add the dried bonito flakes and remove from the heat. When the bonito flakes sink, strain the sauce and allow it to cool. |
| R | Spread the nori over a makisu (square bamboo sheet). Place the cucumbers on the nori along the side closest to you. Place the conger eel over the cucumbers, then roll the nori from the side closest to you. Lightly wet the end of the nori to fasten it, and place the roll with the wetted end on the bottom. |
| S | Heat a frying pan and roll (3) in it briefly to dry the nori. Remove from the pan and cut into bite-sized rolls. Serve them with the Tosa vinegar sauce. |
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