The Steamed Pike Conger With The Steamed Rice

The pick conger cooking is a mainstream cuisine of Kansai in Japan. It is one of indispensable dishes for the Tenjin Festival in Osaka and the Gion Festival in Kyoto.

Ingredient

• Pick Conger
• Glutinous rice
• Plum Pulp
• Japanese Basil

Seasoning

• Japanese Soup Stock
• Light color soy source
• Sweet sake
• Japanese Sake

How To Make

1. The pick conger remove the slime and the internal organs.
2. Take off the blood and dirt with running water, and wipe the water.
3. Cut the fish to three pieces.
4. Do osteotomy from the head to tail.
5. Cut the ④ with a length of about 8cm(3.1in).
6. Put the glutinous rice in water all night.
7. Mix 6cups of sake, 4 cups of water, a little of salt, and to make Tamazake.
8. Steam the glutinous rice for about 40 to 45minutes.
9. Sprinkle the Tamazase on ⑧ every 10 minutes.
10. Wrap ⑨ with the pick conger, and steam it again.
11. Put YOSNO-AN into ⑩,and put plum meat, Japanese basil on.

WHAT DOES TAMA-ZAKE MEAN

TAMA-ZAKE is a sake with water. And the proportion varies depending on the dish you use.

How To Dissolve The Yoshino-Kuzu(Yoshio Bean Jam)

Mix seasoning and cook once,put SASHIGATUO into seasoned soup, and dissolved YOSHIO-KUZU by water, then into the mixed soup stock.Yoshino-kudzu and water are the same amount.

YOSHIO-AN (KUZU-SOURCE)

1. Mix 18 cups of Japanese soup stock, 1 cup of Sweet sake,0.5 cup of Light color soy source,a little of salt, and simmer.
2. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
3. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dried sliced bonito sinks.
4. A dried sliced Bonito sinks, filter it through a lead and war.
5. Dissolved YOSHINO-KUZU with water, put it in a soup , and make a KUZU-SOURCE ( YOSHINO-AN)

METHOD FOR TREATMENT OF THE PIKE CONGER

1. Turn the head to the left.
2. Take off a scale and the slime with the knife completely.
3. Turn the head to the left and, turn a ventral to toward you.
4. Put a knife in between the chest fin, and incision is made to the belly until to the tail.
5. Remove the internal organs with a knife.
6. Take off the blood and dirt with running water.
7. Wipe off moisture, turn the head to the right.
8. Cut a tail out of some tops of the tail.
9. Put the knife from the ventral of the head, and an incision the upper meat To until the tail with along the meddle bone.
10. Put the knife in a small bone of the back fin of ④.
11. Cut the small bone toward the head.
12. Cut off the head.
13. Turn the skin to the top, and turn the head to the left.
14. Cut the meat from the tail to the head along the middle bone.
15. Cut the middle bone.
16. Turn the meat to the up, and turn the head to the left.
17. Cut both chest fin obliquely downward from the head side.
18. The small bone of the back fin is put a knife from the head side.
19. Cut the small bone from head to tail.
20. Since the bone remains on the ventral side of the another piece of the fish, it remove the bone along the belly.
21. Cut and even up the outside of the fish body from head to tail.
22. Keep the meat side up as it is, and turn the head to the right.
23. Cut the small bone of the back fin out of a head to tail.
24. The small bone of the back fin pulls up from a tail to the head direction, and take off the bone.
25. Turn the skin to the top, and turn the head to the left.
26. Grasp the back fin of tail side with the knife.
27. The fish meat is pull out to the head side, and remove the back fin.
28. Turn the fish meat, and turn the head to the right.
29. Do osteotomy from the head side.

In Case Of The Chiri Of The Pike Conger

1. Keep the meat of the pick conger side up as it is, and turn the head side to the right.
2. The pike conger separates it with osteotomy as 7~8 sheets in (0.4in) wide.
3. When make osteotomy of the pike conger, cut in until half of the skin,and stop the sashimi knife without cutting the skin of pike conger off.
4. Put ③ into a hot water quickly, and immerse in the ice water.
5. At this time, ④ will wind like a peony flower.
6. Wipe off the water, and serve in a vessel.

In Case Of Broiled, Grill, Steam

1. Keep the meat of the pick conger side up as it is, and turn the head side to the right.
2. Do osteotomy from the head to tail.
3. Depending on the dish you use, and change the separation length.