Anago Nigiri

Begin by preparing the dashi stock. Place the Kombu in 600 grams of Water and let it soak for 30 minutes. Heat gently over medium-low heat, removing the Kombu just before the water boils. Bring the water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 5 minutes, then strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Rinse the Anago fillets under cold running water. Briefly blanch the Anago fillets in hot water for about 10 seconds to remove any surface sliminess, then immediately transfer them to an ice bath to stop cooking. Gently pat the Anago fillets dry with paper towels.

In a shallow pot, combine 200 grams of the prepared dashi stock, Koikuchi soy sauce, Mirin, Sake, and 20 grams of Sugar (for anago simmering liquid). Bring the mixture to a gentle simmer.