＜Grilled eel bowl Bento＞

■Grilled eel bowl
1 piece grilled plain eel
1 tablespoon Japanese sake
Yuzu-kosho / Japanese citrus & chili paste
Kujo-negi / Japanese thin, green leek
1 cucumber
1 Myoga / fragrant Japanese ginger
5 Rakkyo / sweet & sour pickled scallions
Salt
1+1/2 servings steamed rice

【Directions】
1. Slice the cucumber thin and sprinkle salt (not mentioned in the ingredients). When the cucumber slices soften, squeeze to drain excess liquid.
2. Chop the Myoga & Rakkyo finely.
3. Slice the Kujo-negi thin.
4. Combine 1 & 2 with steamed rice.
5. Place the grilled eel in a frying pan, sprinkle with Japanese sake and warm the eel; covered with a lid.
6. Spread Yuzu-kosho on the eel and sprinkle with salt.
＊ Fill the Bento Box with 4, place 6 on top, then top with a good amount of Kujo-negi.

【Garnish】
Kujo-negi