Uzak (eel and cucumber in vinegar)

recipe

Ingredients (for 2 servings)

Grilled eel
1/2 comb
cucumber
1本
ginger
1 piece
Myoga
1本
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

1 Cut the grilled eel into 1cm pieces, line a frying pan with baking paper, arrange the eel on top and gently warm over low heat.

2 Thinly 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.

3 In a separate bowl【A】Add the combined vinegar ingredients and mix well, then add 1 and 2 and mix well.

4 Chill in the refrigerator for about 5 minutes, then transfer to a serving dish and garnish with kinome leaf buds or other sprigs if desired.

The products used in this recipe.

Honey and Apple Vinegar (500ml)

See this product

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