Item used | φ174 direct fire bowl

material

• conger eel
• soy sauce
• Japanese sake
• sweet sake
• sugar
• watercress
• balsamic vinegar
• salt and pepper
• black pepper

cooking point

Cooking time about 35 minutes

1. Boil the conger eel in a mixture of soy sauce, sake, mirin, and sugar for about 30 minutes, then remove only the conger eel.
2. Add balsamic vinegar to the remaining seasoning and boil down to ⅓.
3. Add torn watercress, olive oil, salt and pepper, and boiled conger eel and mix lightly.
4. Finally, sprinkle with balsamic vinegar and sprinkle with coarsely crushed black pepper.