Eel and Cucumber Salad
Eel and Cucumber Salad is a light and healthy dish that is perfect for summertime. It is a traditional Japanese dish that is full of flavour and nutrition. Combining eel, cucumber, and other seasonings gives this salad a unique and delicious taste. The salad is easy to make and can be served as a side dish or a main course. The eel and cucumber provide a good source of protein, vitamins, and minerals, making them a great addition to any meal.
Ease of preparation
Eel and Cucumber Salad is a very easy dish to prepare. All you need to do is mix the ingredients, season them with salt and pepper, and then let the flavours blend. The salad can be served either cold or at room temperature. It takes only a few minutes to prepare and can be served as a side dish or a main course.
Eel and Cucumber Salad is an excellent source of protein, vitamins, and minerals. Each serving provides about 15 grams of protein and 5 grams of dietary fibre and is low in fat and calories. It is also a good source of vitamins A, C, and B6.
– 2 skinless eel fillets cut into thin strips
– 1 large cucumber, peeled and thinly sliced
– 2 tablespoons rice vinegar
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons mirin (sweet rice wine)
– 2 tablespoons sugar
– 1 tablespoon sesame seeds
– 1 tablespoon freshly grated ginger
– 1 clove garlic, minced
– Salt and freshly ground black pepper to taste
1. Begin by heating a pan over medium-high heat.
2. Once the pan is hot, add the eel strips and cook for 2-3 minutes until golden brown.
3. Remove the eel strips from the pan and set aside.
4. Combine the cucumber slices, rice vinegar, sesame oil, soy sauce, mirin, sugar, sesame seeds, ginger, and garlic in a medium bowl.
5. Season the mixture with salt and pepper and mix until all the ingredients are evenly combined.
6. Add the cooked eel strips to the mixture and stir until everything is evenly mixed.
7. Serve the salad cold or at room temperature.
When cooking the eel strips, keep the heat at a medium-high level to ensure that the eel does not overcook. If the eel strips become too dark, reduce the heat to low and cook for a few more minutes. You can adjust the seasoning to your taste. If you prefer a stronger flavour, add more soy sauce or mirin.
Eel and Cucumber Salad has a unique and delicious flavour. The combination of sweet, salty, and tangy flavours makes this salad a great addition to any meal. The eel provides a mild and slightly sweet flavour, while the cucumber adds a light and refreshing taste. The rice vinegar, sesame oil, soy sauce, and mirin give the salad a tangy flavour.
Best dishes paired with
Eel and Cucumber Salad pairs well with a variety of dishes. It can be served as a side dish or as a main course. This salad goes well with grilled or baked fish, steamed vegetables, or a simple green salad. It also pairs well with rice or noodles.
Origin of dish and history
Eel and Cucumber Salad is a traditional Japanese dish that dates back centuries. It was originally served as a way to use leftover eel, often served as part of a larger meal. Over time, the dish has evolved and become a popular side dish.
If you are looking for a similar dish, you can try substituting the eel with other types of fish. Salmon, tuna, or mackerel are all good alternatives. You can replace the cucumber with other vegetables, such as carrots or bell peppers. Finally, add other seasonings or herbs to the salad to give it a unique flavour.