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... g a few authentic local dishes."
First, he made eel rice, beginning by chopping the eel into chunks, removing the bones and the dorsal fin, then scoring it. This prevented the skin from curling during frying. He then marinated it with minced ginger, minced garlic, cooking wine, and black pepper.
While letting it sit, he also prepared the meat needed for the tempura, skinning it as only the flesh was needed, similarly deboning and finning it. He then cut the meat into strips and u ...
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