Grilled eel and cucumber salad
Olive oil and sansho pepper surprisingly go well, making this a fragrant eel salad. It's easy to do, so please try it out.
How to make it
1
Cut the cucumber into small pieces with a slicer. Chop the myogata roughly.
2
Put the cut cucumbers and myogata in a bowl, add 1 teaspoon salt and rub it thoroughly with your hands.
3
Add [A] to the vegetables that have softened, mix them all, then add fried eel kabayaki cut into bite-sized pieces and mix quickly.
4
Place it on a plate, garnish with kinome buds, sprinkle with flour sansho pepper and finish.
Ingredients for 3 people
-
- Cucumber
- Two
-
- Myo
- Three
-
- salt
- 1 tsp
-
[A]
- Balsamic Vinegar
- 1 tsp
-
- French Dressing
- 3 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
-
Olive Oil
-
- Grilled eel
- 1 Skewer
-
- For finishing the kinbuds
- Small amount
-
- For finishing powdered pepper
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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