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