Eel salad with onion marinade and cucumber
1 serving
20 minutes
Eel salad with onion marinade and cucumber is an exquisite dish of Pan-Asian cuisine that combines the rich flavors of smoked eel, tangy onion sauce, and the freshness of cucumber. The base of the salad consists of crispy spring roll pastry baskets that harmoniously blend the softness of eel and the spiciness of kimchi mayonnaise. The onion marinade made with teriyaki and caramelized sugar adds a sweet depth to the dish. Tuna flakes and cilantro complete the composition, adding notes of marine freshness and greenery. This dish is perfect as an original appetizer or an exquisite dinner for lovers of Eastern gastronomy. The taste of the salad is a balance of umami, freshness, and mild spiciness that creates an unforgettable gastronomic impression.
1
Shape the spring roll dough into basket forms (2 pcs) and dry them in the oven. Mix Japanese mayonnaise with kimchi sauce in equal proportions.
- Japanese mayonnaise (Kewpie-style): 15 g
- Kimchi sauce: 15 g
2
Finely chop the onion, sauté in vegetable oil until golden brown, add sugar and teriyaki sauce. Then blend until smooth.
- Onion: 30 g
- Vegetable oil: 20 ml
- Sugar: 10 g
- Teriyaki sauce: 20 g
3
Mix Japanese mayonnaise with kimchi sauce in equal proportions.
- Japanese mayonnaise (Kewpie-style): 15 g
- Kimchi sauce: 15 g
4
Place onion sauce, sliced eel, diced fresh cucumber, mayonnaise-kimchi sauce, cilantro in the prepared baskets and garnish with tuna shavings.
- Onion: 30 g
- Smoked eel: 30 g
- Cucumbers: 30 g
- Bonito flakes (katsuobushi): 2 g
- Cilantro: 2 g
