Mixed Salad with Chuka Seaweed and Grilled Unagi
⏳ Time
15 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Mixed Salad with Chuka Seaweed and Grilled Unagi
Ingredients
- Mixed salad greens - 2.8 oz
- Eel - 3.5 oz
- Chuka Salad - 2.8 oz
- Peanut Sprouts - 2.1 oz
- Sweet Pepper - 3.5 oz
- Carrot - 1.8 oz
- Cucumbers - 3.5 oz
- Grated Ginger Root - 0.2 oz
- Mild Chili Spice - 1 piece
- Lime - 1 piece
- Toasted Sesame - 0.1 oz
- Sesame Oil - 0 fl oz
- Soy Sauce - 0 fl oz
- Sugar - 0.2 oz
- Safflower Oil - 1 fl oz
- Dashi powder - 0 fl oz
Step by Step guide
Step 1
In 40 ml of sunflower oil, add sesame oil, soy sauce, sugar, toasted sesame seeds, and dashi, and mix well.
Step 2
Zest half of the lime, squeeze the juice from a quarter of the lime, and mix everything with the sauce.
Step 3
Peel and finely julienne the ginger, cut 2 thin slices of chili, and add them to the sauce.
Step 4
Julienne the sweet pepper, carrot, and cucumber (you can use a grater for Korean carrot).
Step 5
Combine the mixed salad greens with the chopped vegetables, add the soybean sprouts and chuka seaweed, drizzle the salad with the sauce, and mix well.
Step 6
Cut the eel into pieces.
Step 7
Garnish the salad with eel, sprinkle with sesame seeds, and serve with chopsticks.
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