Ingredients:
2 pieces cucumber
1/4 pounds grilled eel (unagi no kabayaki)
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
Salt and pepper
AJI-NO-MOTO® Umami Seasoning
Cooking Procedure:
1. Thinly slice cucumbers into rounds. Put salt over cucumber slices and set aside.
2. Cut grilled eel into bite-size pieces. Place them on a sheet of aluminum foil, and heat under medium heat on the broiler for about two minutes.
3. Squeeze cucumber slices to remove the liquid. Mix soy sauce, sugar, and vinegar in a small bowl. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Set aside.
4. Put cucumber slices and unagi pieces in another bowl. Pour the dressing over the cucumber and unagi. Serve.
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