First blog post

Eel saladUnagi Salad (Eel Salad)

“Unagi” is a Japanese word for fresh water eel. I got mine from the wet market in frozen pack which can last up to 2 months inside the freezer. On my diet night, I made this dish into a salad with home-made unagi sauce. Try it. It’s simple.

Ingredients

  • 1 pc of frozen unagi eel
  • Assortment of salad leaves
  • Handful of cherry tomatoes
  • 1 pc of Japanese cucumber

To make the salad dressing

  • 4 tbsp of light soy sauce
  • 1 tbsp of sesame oil

Unagi sauce dressing

  • 4 tbsp of light soy sauce
  • 2 tbsp of mirin
  • 1 tbsp of sake
  • 2 tsp of brown sugar

Directions

Preheat oven to 150 deg
Place eel over a piece of aluminium foil
Bake in oven for abou 15 minutes

In a small saucepan, mix the sake and mirin and bring to a light boil
Add the soy sauce and brown sugar and let simmer for 5 minutes
Let cool

Toss salad leaves with dressing and drizzle a little unagi sauce onto 
salad leaves and eel

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