Braised Sea Cucumber with Mullet Roe

This dish is time-consuming as the soaking process of sea cucumber takes 4 days. Firstly, Chef Xie carefully selected Japanese Kanto Sea Cucumber, soak it in 90-degree hot water for one night, followed by cutting open to remove impurities inside, then placed in hot water to soak for another 24 hours. Lastly, soak it in cold water for two days to create full bounciness (or elasticity) texture. Once the sea cucumber is ready, Chef Xie sautés the ginger and scallion, add in sauce made of Meiji Sauce (or bouillon or Maggi sauce), sake, sugar, and other ingredients, cook in high heat until the sauce thicken. Shave mullet row powder onto the sea cucumber and ready to serve. The freshness and tenderness from the sea cucumber linger in the mouth, making it unforgettable.

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