Mixed Salad with Chuka Seaweed and Grilled Unagi
Salads • Chinese
Description
Mixed Salad with Chuka Seaweed and Grilled Unagi
Ingredients
- Mixed salad greens 5 oz
- Eel 5 oz
- Chuka Salad 5 oz
- Peanut Sprouts 0 oz
- Sweet Pepper 5 oz
- Carrot 0 oz
- Cucumbers 5 oz
- Grated Ginger Root 0 oz
- Mild Chili Spice 1 piece
- Lime 1 piece
- Toasted Sesame 0 oz
- Sesame Oil 0 fl oz
- Soy Sauce 0 fl oz
- Sugar 0 oz
- Safflower Oil 0 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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