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How to Make Ikanago no Kugini (Sand Eel Boiled Down in Soy Sauce) - Video Recipe
by
ochikeron
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%20together!!!%3C/p%3E%3Cp%3Ehttp://createeathappy.blogspot.jp/2014/03/ikanago-no-kugini-2014.html%3C/p%3E%3Cp%3Ehttps://www.youtube.com/watch?v=3NyDB6OR-ao%3C/p%3E%3Cp%3EIkanago%20no%20Kugini%20is%20a%20specialty%20in%20Hyogo%20prefecture.%20It%20can%20be%20cooked%20and%20eaten%20during%20a%20specific%20period%20of%20time%20around%20March.%20Thanks%20to%20the%20holiday,%20I%20could%20finally%20visit%20my%20grandma%20:)%3C/p%3E%3Cp%3EMy%20blog%20post%20about%20our%20trip%20to%20Kobe:%3C/p%3E%3Cp%3Ehttp://createeathappy.blogspot.jp/2014/03/kobe.html%3C/p%3E%3Cp%3ESouvenirs%20from%20Kobe:%3C/p%3E%3Cp%3Ehttp://createeathappy.blogspot.jp/2014/03/souvenirs-from-kobe.html%3C/p%3E%3Cp%3EIkanago%20no%20Kugini%20(Sand%20Eel%20Boiled%20Down%20in%20Soy%20Sauce)%3C/p%3E%3Cp%3EDifficulty:%20Medium%3C/p%3E%3Cp%3ETime:%201hr%3C/p%3E%3Cp%3ENumber%20of%20servings:%20N/A%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Thinly%20slice%20ginger%20to%20the%20size%20of%20Ikanago.%3C/p%3E%3Cp%3E2.%20Wash%20and%20drain%20Ikanago.%20*cook%20Ikanago%20as%20soon%20as%20you%20get%20or%20it%20can%20get%20bad%20easily.%20the%20fish%20gets%20white%20and%20water%20becomes%20cloudy%20when%20it%20gets%20bad.%3C/p%3E%3Cp%3E3.%20Put%20A%20in%20a%20large%20aluminum%20pot,%20then%20put%20on%20high%20and%20bring%20to%20a%20boil.%20Tilt%20the%20pan%20and%20make%20sure%20the%20sugar%20is%20melted.%3C/p%3E%3Cp%3E4.%20Sprinkle%20with%20hands%20full%20of%20ginger.%20Sprinkle%20with%20hands%20full%20of%20Ikanago.%20Then%20sprinkle%20with%20some%20ginger%20again.%20When%20the%20bubbles%20start%20to%20cover%20Ikanago%20toward%20the%20center%20(that%20means%20Ikanago%20is%20cooked),%20add%20hands%20full%20of%20Ikanago%20and%20some%20ginger%20again.%20Repeat%20this%20until%20the%20ingredients%20are%20gone.%20*do%20not%20mix%20with%20chopsticks%20or%20a%20ladle%20or%20the%20fish%20will%20fall%20apart.%3C/p%3E%3Cp%3E5.%20Remove%20the%20foam%20if%20necessary.%20*to%20remove%20a%20fishy%20smell%3C/p%3E%3Cp%3E6.%20Cover%20with%20a%20lid%20made%20with%20aluminum%20foil%20with%20a%20few%20holes.%20Put%20on%20high,%20make%20sure%20it%20won't%20boil%20over.%20Then%20simmer%20for%20about%201%20hour.%3C/p%3E%3Cp%3E7.%20Add%20starch%20syrup,%20cover%20and%20simmer%20until%20the%20liquid%20is%20almost%20gone.%20Now%20toss%20Ikanago%20in%20the%20pot%20to%20mix.%20*again,%20do%20not%20mix%20with%20chopsticks%20or%20a%20ladle%20or%20the%20fish%20will%20fall%20apart.%3C/p%3E%3Cp%3E8.%20When%20the%20fish%20is%20caramelized,%20drain%20with%20a%20strainer.%3C/p%3E%3Cp%3E9.%20Transfer%20to%20a%20tray,%20and%20fan%20like%20cooling%20sushi%20rice.%20Then%20leave%20to%20cool%20completely.%20*1.2kg%20(2.6lb)%20Ikanago%20after%20cooking.%3C/p%3E%3Cp%3EYou%20can%20keep%20Ikanago%20in%20a%20large%20container%20BUT%20I%20recommend%20to%20store%20it%20in%20small%20quantity%20(in%20a%20Ziploc%20bag%20is%20okay),%20since%20it%20can%20easily%20get%20bad%20if%20you%20open%20and%20close%20the%20container%20frequently.%3C/p%3E%3Cp%3Ehttp://www.cooklabo.blogspot.jp/2014/03/blog-post_29.html%3C/p%3E%3Cp%3EInarizushi%20using%20Ikanago:%3C/p%3E%3Cp%3Ehttps://www.youtube.com/watch?v=7u8wzq0F5bM%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Follow%20me%20on%20twitter%E2%99%A5%3C/p%3E%3Cp%3Ehttp://twitter.com/ochikeron%20(English)%3C/p%3E%3Cp%3Ehttp://twitter.com/alohaforever%20(Japanese)%3C/p%3E){kind=link}