Uzak (eel and cucumber in vinegar)
Ingredients (for 2 people)
- Grilled eel
1/2 comb
- cucumber
One
- ginger
1 piece
- Myoga
One
- Dashi stock【A】
大さじ2
- Honey and Apple Vinegar【A】
大さじ4
- Pure Honey Vinegar【A】
大さじ4
- Light soy sauce【A】
大さじ2
- salt【A】
a little
- Leaf buds (for decoration if available)
As appropriate
How to make it
1Cut the grilled eel into 1cm pieces, line a frying pan with baking paper, arrange the eel on top and gently warm over low heat.
2Thinly slice the cucumber and soak in salted water for 3-4 minutes, then squeeze out the water. Peel the ginger and cut it into thin strips, and thinly slice the Japanese ginger, then soak in water and squeeze out the water.
3In a separate bowl【A】Add the combined vinegar ingredients and mix well, then add 1 and 2 and mix well.
4Chill in the refrigerator for about 5 minutes, then transfer to a serving dish and garnish with kinome leaf buds or other sprigs if desired.