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Unagi Salad

This refreshing salad can be served using chuka seaweed or your favorite salad greens.  Its a lighter alternative to eating sushi.

Posted By: K. Taako
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Prep Time: 15 | Cook Time: 5-7 | Ready In: 20-22
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US Metric
  • 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

Eel Sauce

  • 1/2 cup Aloha shoyu *substitute with tamari for gluten-free
  • 1/2 cup mirin
  • 1/4 cup sugar

Cooking Process:

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

Eel Sauce

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.