Anago Tendon

Rinse 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Combine the rinsed Japanese short-grain rice with 330g water in a rice cooker and cook according to the appliance instructions.

Gently pat the 200g Anago fillets dry with paper towels. Ensure they are boneless; if not, carefully remove any remaining bones.

Prepare the tendon sauce: In a small saucepan, combine 100g dashi stock, 30g koikuchi soy sauce, 30g mirin, and 5g sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar completely dissolves. Remove from heat and set aside.