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1.Cut
off the mouth area of the sea |
2.Cut
off the other end. |
3.Slit
the sea cucumber lengthways along its stomach. |
![](img/05.gif) |
![](img/06.gif) |
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4.Open
up the cut to expose the innards, as shown. Remove the innards
completely and rinse well. Peel off the tough, semi-translucent
skin on the inside wall at the same time. |
5.Clean
the inside thoroughly, as shown. |
6.Cut
1-cm thick slices crosswise. |
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![](img/09.gif) |
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7.
Bring some water to the boil in a pan and add some bancha. |
8.Strain
through a drum sieve. |
9.Put
the sliced sea cucumber in a bamboo sieve and lower the sieve
into the boiling tea. |
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![](img/12.gif) |
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10.Stir
quickly with chopsticks as the sea cucumber cooks. Note: Do not
allow the sea cucumber to overcook or it will lose its chewy
texture completely. |
11.Transfer
quickly to iced water. |
12.Soak
in ponzu to season. |
Preparation of Daikon Radish |
|
![](img/14.gif) |
![](img/16.gif) |
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13.
Finely chop the chives crosswise. |
14.Grate the daikon radish. |
15.Add
ponzu to the grated radish. |
Final
Preparation |
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![](img/18.gif) |
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16.Add the sea cucumber and chives to the grated radish
and mix well. |
17.Serve in a little mound in a dish. |
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