Grilled eel and cucumber salad
Olive oil and Japanese pepper go surprisingly well together, creating a fragrant eel salad. It's easy to make, so please give it a try
How to make it
1
Cut the cucumber into small pieces using a slicer. Roughly chop the myoga ginger
2
Put the sliced cucumber and myoga in a bowl, add 1 teaspoon of salt and rub well with your hands
3
Once the vegetables have softened, add [A] and mix thoroughly, then add the grilled eel cut into bite-sized pieces and mix quickly
4
Place on a plate, garnish with leaf buds, and sprinkle powdered sansho pepper all over to finish
Ingredientsfor 3 people
-
- Cucumber
- Two
-
- Myo
- Three
-
- salt
- 1 tsp
-
[A]
- Balsamic Vinegar
- 1 tsp
-
- French Dressing
- 3 teaspoons
-
-
Ardoino
Extra Virgin Olive - 1/2 tbsp
-
Ardoino
-
- Grilled eel
- 1 skewer
-
- on tree buds For finishing touches
- Small amount
-
- sansho pepper powder For finishing with
- Small amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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