This refreshing salad can be served using chuka seaweed or your favorite salad greens. Its a lighter alternative to eating sushi.
- 1 lb. Prepared Unagi
- 1/3 pound chuka seaweed or salad greens
Japanese Onion Dressing
- 3 Tbsp rice vinegar
- 1 tsp Aloha shoyu *substitute with tamari for gluten-free
- 1/2 tsp sugar
- 4 Tbsp vegetable oil
- 1 Tbsp grated onion
- 1/2 cup Aloha shoyu *substitute with tamari for gluten-free
- 1/2 cup mirin
- 1/4 cup sugar
Prepare Dressing and eel sauce ahead of time so that it is ready for use when assembling this dish. Rinse and cut seaweed or salad greens into bite-sized pieces. Take prepared eel and broil for 3-5 minutes to crisp up the skin. Brush lightly with eel sauce.
Mix rice vinegar, soy sauce, and sugar in a bowl. Add oil gradually, mixing well. Add grated onion in the dressing.
*makes about 1/3 cup
Pour all ingredients in a sauce pan. Bring to a boil and simmer on low heat for a few minutes. Stop the heat and cool the mixture.
Place seaweed or salad greens on plate, assemble 3-4 pieces of broiled eel on seaweed or greens. Top with chilled onion dressing and finish by drizzling eel sauce over salad.