Vinegared Unagi and Cucumber
The taste of summer in Japan.
10min
87kcal
700mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Chop the wakame seaweed into pieces.
-
Slice the ginger into thin pieces. Lightly cover in salt, set aside for a few moments and compress dry.
-
Cut the eel into edible size pieces.
-
Mix together (A). Immediately before eating, dress (1), (2), and (3). Serve in bowl and place ginger on top.
Cooking Basics
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
