“Uzaku” Vinegared Unagi and Cucumbers

“Uzaku” is a summer specialty of the Kansai region that consists of unagi (freshwater eel) and cucumbers with a vinegar-based dressing. Healthy and delicious!

“Uzaku” Vinegared Unagi and Cucumbers
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Average

Seafood

Vegetables

Healthy

110kcal

15minutes

Calorie count is per serving.
Excludes time needed to cool the mixed vinegar.

Ingredients (Serves 4)

  • 1 skewer unagi kabayaki (store-bought) (160 g)
  • 2 cucumbers
  • 1 piece ginger (grated) (10 g)
  • [Mixed vinegar]

    • 100 ml dashi
    • 50 ml rice vinegar
    • 50 ml soy sauce
    • 1 1/2 tbsp sugar
  • Salt, as needed

Directions

1

Cut the unagi into easy-to-eat pieces. Line a frying pan with parchment paper and lay the unagi on top. Place over low heat to warm up the unagi.

2

Rub a generous amount of salt into the cucumbers. Rinse and make thin incisions along the entire length. Turn over and make thin incisions at a right angle to the other side. Soak in a 3% salt solution for 5 minutes until slightly tender. Lightly squeeze out excess moisture and cut into 2-3 cm lengths.

Advice

This way of cutting is called "jabara-giri," as the result resembles a "jabara," the belly of a serpent. Cucumbers cut this way absorb more flavor and have a pleasant texture.

3

Add the [Mixed vinegar] ingredients to a saucepan and place over heat. Turn off the heat just before it starts to boil. Empty into a bowl and set aside to cool.

Advice

Heating the vinegar just up to the pre-boiling point helps to tone down the acidity.

4

Arrange the unagi and cucumbers in a dish. Drizzle with [Mixed vinegar] and garnish with ginger.