Chef Saito's Anago Sushi Stick [Japanese Cooking] - Dining with the Chef

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Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Anago Sushi Stick (2) Clear Kamaboko Soup.
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(1) Anago Sushi Stick
Ingredients (Serves 2)
8 grilled Anago (saltwater eel)
2 tbsp Tobiko (fish roe)
4 sheets nori (roasted laver seaweed)
360 ml rice
3 cm square piece of kombu
60 ml rice vinegar
30 g sugar
10 g salt
Sweet-pickled ginger, as needed
Wasabi, as needed
Directions
1. Mix the vinegar, sugar and salt to make the sushi vinegar and mix into piping hot rice cooked with kombu.
2. Lay 4 grilled Anago (saltwater eel) on a rolling mat covered with a damp cloth. Place the sushi rice on them.
3. Roll and tidy up the ends and make a sushi stick. Wrap the sushi stick with nori in a rolling mat again.
4 Toast the stick in a frying pan lightly. Cut into bite-sized pieces and sprinkle with Tobiko (fish roe).
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(2) Clear Kamaboko Soup
Ingredients (Serves 2-3)
1 red and 1 white Kamaboko
20 g mitsuba (substitute w/ cress)
Lemon peels, pesticide-free, as needed
400 ml dashi
1/2 tsp soy sauce (Usukuchi)
A pinch of salt
Directions
1. Cut and tie the Kamaboko into a decorative knot.
2. Tie the mitsuba.
3. Heat the dashi in a pot. Season with soy sauce (Usukuchi) and the salt.
4. Add the Kamaboko and mitsuba. Serve in a soup bowl with a sliver of lemon peel, to taste.