Cut the white gourd-melon into 120g cubes and remove the skin and seeds. Using a knife, score a fine lattice into the skin side of the melon. Blanch until tender, refresh in ice water and then dry. Simmer in <A>.
Cut the eel into 2 cm wide squares. Clean the lily bulb and separate. Boil, remove from the pan, drain and leave to cool. Reconstitute the kikurage and tear into roughly 1cm square pieces by hand. Grill the red pepper and peel the skin, then cut into squares.
Place the gourd-melon skin-side down on a piece of gauze and press flat with your hands. Add all the ingredients from (2), roll everything up in the gauze, then tie with bamboo skin.
Place (3) in a pan together with the cooking broth <A> from (1), heat again and then cool.
Remove (4) from the gauze, place on a plate and sprinkle with yuzu.
*see tiger prawns in aspic recipe for explanation.