Kounago no Kugini ｜ Our Regional Cuisines

1. In a saucepan over high heat, combine the medium-sized Crystal Sugar, Soy-sauce, Sake, and Mirin.

2. Cut the Ginger into thin strips, wash the conger about 01月04日 of the way through, drain in a colander and drain.

3. When the Crystal Sugar is dissolved, add half of the “Kounago” and 01月08日 of the Ginger.

4. When the”Kounago” turns white in color, add the remaining half of the “Kounago “and Ginger at the same time.

5. Repeat this process until all the fish is added and the broth is reduced.
(Do not stir the mixture while repeating steps 3 and 4.)

6. Reduce the heat tempreture and turn the whole mixture in the pot several times, and simmer until the liquid gone so that it does not burn.

7. Transfer the mixture from the pot to a paillette (bat), spread it out and allow it to cool.

8. The reason for adding the”Kounago” in several times is to keep the temperature of the broth stable.