After eating the hamo internal organs for nabe, the chef's mother started cooking the hamo meat nabe for us. Each time she would only cooked 1 piece of hamo meat, took last than a minute each time. Just done, perfectly cooked each time! The hamo was eaten with Yuzukoshō 柚子胡椒, the red colored paste at the side of the bowl, which enhanced the taste of hamo perfectly. There was enough hamo, beancurd and vegetables to do 4 rounds of nabe. by rolandlmlim http://bit.ly/1q0kvuh

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