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	Recipe

"YAHATA HAMO" (sea eel)

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INGREDIENTS (serves 4)

• about 20 cm hamo (pounded)
• about 20 cm "gobo" (burdock)
• a [1 cup dashi, 1 tablespoon soy sauce, 1 tablespoon sugar]
• b [4 tablespoons mirin, 2 tablespoons soy sauce]
• pinch powdered "sansho" (Japanese pepper)

1. Peel the gobo and cut into 2-4 pieces; boil quickly and cook in (a)
2. Spread out the hamo and roll with (1); tie together in 2, 3 places with heavy string
3. Boil down (b) to make glaze
4. Coat a baking pan with salad oil, put in (2) and bake in gas oven at 250 degrees for 4-5 minutes
5. Coat in glaze from (3) and bake again (4-5 minutes at 250 degrees)
6. Cut (5) into 2-3 cm pieces, arrange on a plate and sprinkle with powdered sansho.