Entree: Japan – Chugoku – 鱧料理 ➤ Hamo ryōri (scored conger eel simmered in dashi)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (454 g) hamo (conger pike) fillets, boned and skinned, cut into 1–2 inch (2.5–5 cm) pieces
- 6 cups (1.4 L) dashi stock (homemade or good-quality store-bought)
- 2 tbsp (30 ml) sake
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) light Japanese soy sauce
- 1/2 tsp (2.5 g) salt, or to taste
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) vegetable oil (for light searing, optional)
- 1 cup (100 g) shiitake mushrooms, stems removed, caps sliced
- 1 cup (120 g) baby eggplant or shishito peppers, halved lengthwise (or seasonal summer vegetables)
- 1/2 cup (75 g) daikon, grated, for serving
- 2 tbsp (30 ml) ponzu or freshly squeezed sudachi/lemon juice for finishing
- 2 scallions, thinly sliced (about 14 g)
- Small bunch mitsuba or cilantro, for garnish (optional)

Instructions

1. Prepare dashi if making fresh: soak 6-inch (15 cm) kombu in 6 cups (1.4 L) cold water 30 minutes, heat until just below boiling, remove kombu, add a handful (about 10 g) katsuobushi, steep 2 minutes, strain. Alternatively use prepared dashi.
2. Score the hamo fillets: using a sharp knife, make many shallow, closely spaced cuts across the flesh (honeycomb pattern) to sever the small pin-bones; this step is key to traditional preparation.
3. Blanch (yubiki) the scored hamo: bring a pot of water to a rolling boil, briefly dip each piece 5–10 seconds until the flesh firms and lightens, then immediately plunge into an ice bath to stop cooking. Drain on paper towel.
4. In a saucepan bring the dashi to a gentle simmer. Add sake, mirin, soy sauce, sugar and salt; taste and adjust to a light, balanced seasoning—broth should be clear and slightly sweet-salty.
5. Add firmer vegetables (eggplant/shishito, shiitake stems if using) first and simmer 2–3 minutes, then add the blanched hamo pieces and simmer gently 1–2 minutes more until just cooked through. Do not overcook hamo.
6. Remove to shallow serving bowls, ladle a small amount of the hot dashi over the fish and vegetables so they sit in a clear broth. Spoon grated daikon on the side, drizzle a little ponzu or sudachi/lemon juice over the hamo, and garnish with sliced scallions and mitsuba.
7. Optionally, for a slight char, quickly sear the blanched hamo pieces in 1 tbsp oil in a very hot pan 20–30 seconds per side before placing in bowls, then pour warm dashi over them and finish as above.