Mixed salad with chuka seaweed and fried unagi eel
2 servings
15 minutes
The mixed salad with chuka seaweed and grilled unagi eel is a refined blend of freshness and depth of flavor. Inspired by Chinese cuisine, this salad balances crunchy vegetables, a spicy dressing, and tender caramelized eel. Chuka, traditional seaweed, adds a light iodine note to the dish, while the lime-ginger-soy sauce enhances its exotic nature. This dish not only delights the taste buds but also serves as a source of beneficial microelements and vitamins. It is perfect as an exquisite appetizer or light dinner, and its colorful presentation makes any meal special.
1
In 40 ml of sunflower oil, add sesame oil, soy sauce, sugar, roasted sesame, and hondashi, then mix.
- Sunflower oil: 40 ml
- Sesame oil: 20 ml
- Soy sauce: 10 ml
- Sugar: 5 g
- Sesame seeds: 3 g
- Hondashi (instant dashi stock): 2 ml
2
Zest 0.5 lime, squeeze juice from 1/4 lime, mix everything with the sauce.
- Lime: 1 piece
3
Clean and finely julienne the ginger, cut 2 thin slices of chili, and add to the sauce.
- Ginger root: 5 g
- Chili pepper: 1 piece
4
Cut the bell pepper, carrot, and cucumber into thin strips (you can use a grater for Korean carrots for this).
- Bell pepper: 100 g
- Carrot: 50 g
- Cucumbers: 100 g
5
Mix the salad with chopped vegetables, add soy sprouts and chuka seaweed, drizzle with dressing and mix.
- Mixed salad leaves: 80 g
- Soybean sprouts: 60 g
- Chuka wakame salad: 80 g
6
Cut the eel into pieces.
- Eel: 100 g
7
Decorate the salad with eel, sprinkle with sesame, and serve with chopsticks.
- Sesame seeds: 3 g
