Unagi (eel) Salad Recipe

Ingredients:

• 2 Japanese cucumber
• 1/4 lb grilled eel (unagi no kabayaki )
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 Tbsp soy sauce
• *pinch of salt

Preparation:

Thinly slice cucumbers into rounds. Put salt over cucumber slices and set aside for 20 minutes. Cut grilled (eel) kabayaki into bite-size pieces. Place them on a sheet of aluminum foil, and heat under medium heat on the broiler for about two minutes. Squeeze cucumber slices to remove the liquid. Mix soy sauce, sugar, and vinegar in a small bowl. Put cucumber slices and unagi pieces in another bowl. Pour the dressing over the cucumber and unagi. Makes 4 servings.

recipe details:
This unagi salad is called uzaku. It's a kind of Japanese Sunomono and is a refreshing dish to eat in summer.