Uchiwaebi Season: Winter
(sashimi, deep-fried, tempura, cream sauce)
Lay it down and hold the back of its head. Insert the knife between the head and body and cut right and left.
Face its stomach up and cut around its trunk.
Hold the body and take the meat out by pulling its head.
Hold it with the stomach facing up and the tail closest to you. Cut inserting the knife between the stomach and shell (both left and right).
With its stomach facing up, remove the skin using the knife.
Take the opposite side's skin off using the same method described in #5.
It's done.
