Vinegared Unagi and Cucumber (Uzaku)
The taste of summer in Japan.
10min
103kcal
433mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the eel into edible size pieces. Chop the wakame seaweed into pieces.
-
Slice the cucumber into thin pieces. Lightly cover in salt, set aside for a few moments and compress dry.
- Mix together (A). Immediately before eating, dress (1), (2), and (3). Serve in bowl and place ginger on top.
Cooking Basics
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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