Vinegared Cucumber and Sea-eel 　　(Hamo-kyuu)
150g grilled sea-eel (hamo no teriyaki)
2 cucumber (kyuuri)
150cc vinegar (su)
3 tbsp sugar (satou)
1 tbsp light soy sauce (usukuchi)
1. Cut grilled sea-eel in 4mm thick. 2. Wash the cucumber and cut into round slices. Then rub the sliced cucumber with salt and wash. Drain off the water and squeeze. 3. Make the vineger dressing with vineger, sugar and soy sauce. Add the cucumber and sea-eel. Serves 4