■なまこ 　みぞれ和え ■なまこの 　仕込み ■やくみの 　仕込み ■仕上げ

Ingredients (4 servings) 2 sea cucumbers 1/3 daikon radish chives (as needed) 1 cup ponzu bancha (as needed) Procedure ＜Preparation of Sea Cucumber＞ ＜Preparation of Daikon Radish＞ ＜Final Preparation＞ Preparation of Sea Cucumber 1.Cut off the mouth area of the sea 2.Cut off the other end. 3.Slit the sea cucumber lengthways along its stomach. 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. 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. 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 13. Finely chop the chives crosswise. 14.Grate the daikon radish. 15.Add ponzu to the grated radish. Final Preparation 16.Add the sea cucumber and chives to the grated radish and mix well. 17.Serve in a little mound in a dish.