Rice and Eel, Poured with Sweetned Vinegar (Unagi no Kake-mawashi-zushi)
3 cups boiled rice (gohan)
1 broiled eel (unagi no kabayaki)
1/2 cucumber (kyuuri)
1 bunch daikon radish sprouts (kaiware)
2 tbsp pickled egg plant with red perilla, chopped (shiba-zuke)			unagi, grilled	shiba-zuke
A	2 tbsp vinegar (su)
	1/2 tbsp sugar (satou)
	1/4 tsp salt (shio)
1 tbsp simmered seeds of Japanes pepper (mi-sanshou no Tsukuda-ni)
white sesame seeds (shiro-goma)				mi-sannshou no Tsukuda-ni
1. Cut the broiled eel into halves lengthwise and into 1cm side ways. 2. Wash and cut the cucumber into thin slices. Remove the stem of daikon radish sprouts and wash. Chop the pickled egg plant. Parch the white sesame seeds. 3. Mix seasonings shown A. 4. Put boiled rice on individual dishes and pour vinegar mixture. Top with the eel, cucumber, daikon radish sprouts, pickled egg plant, simmered seeds of Japanese pepper. Sprinkle white sesame seeds. Serves 4