■ Grilled eel…1 skewer(s)

■ Cucumber ... 30g

■ Myoga ginger…1

■ Perilla ... 2 pieces

■ Rice... 1 go

A light soy sauce…1/2 teaspoon

A salt ... 1 teaspoon

A water…400mL

A Bonito Soup Stock with Flying Fish…1 bags

 

① Make dashi soup with A and chill it in the refrigerator.

② Thinly slice the cucumbers, mince the myoga ginger, and mix with the rice. Cut the eel into bite-sized pieces.

③Place the rice from ② in a bowl, place the eel on top, pour the chilled dashi soup over it, and garnish with the shredded shiso leaves.