Vinegared Eel and Cucumber

Vinegared Eel and Cucumber

The taste of summer in Japan.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1/2 tsp

(A)Vinegar mixture

1 tbsp

2 tsp

1 tsp


  1. Chop the wakame seaweed into pieces.
  2. Slice the ginger into thin pieces. Lightly cover in salt, set aside for a few moments and compress dry.
  3. Cut the eel into edible size pieces.
  4. 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.


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