Eel and cucumber soba sushi
By letting the soba noodles absorb vinegar, it becomes like a tingling sensation. I haven't used it this time, but when I rolled it with syrup eggs, it looks beautiful and doesn't get any moisture in the seaweed, so I recommend it with a crisp look.
How to make it
1
Shred the cucumbers to suit the length of the seaweed. Cut the eel into about 1cm thick to match the length of the seaweed.
2
Boil the soba noodles, put them in a colander and drain them, then add 1 tablespoon of vinegar and mirin to soak in the flavor.
3
Spread seaweed on top of the rolls, and then place the soba noodles from [2], cucumbers, and grilled eel kabayaki on top.
4
Use a little effort to prevent the ingredients from sticking out.
5
Once you blend it in a bit, cut it into pieces that are easy to eat and you're done.
Ingredients for 2 people
-
- Cucumber
- 30g
-
- Grilled eel
- 30g
-
- Dried noodles soba *Separate recipe: Please refer to How to boil soba (10.3 rules).
- 50g
-
- vinegar
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- seaweed
- 1 full shape
[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. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
