Unagi and Cucumber Dressed in Mixed Vinegar

A summer specialty of the Kansai region. It's called "uzaku."

Unagi and Cucumber Dressed in Mixed Vinegar
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Average

Seafood

Vegetables

110kcal

15minutes


Excludes time need 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 kabayaki into easy-to-eat pieces. Line a frying pan with parchment paper. Lay the unagi on top and place over low heat to warm.

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. (The result resembles a serpent's belly, jabara, so this way of cutting is called jabara-giri. Cucumbers cut like this absorb the flavor of the dressing and have a pleasant texture.) Soak in a 3% salt solution for 5 minutes until slightly tender. Lightly squeeze out excess moisture and cut into 2-3 cm lengths.

3

Add the [Mixed vinegar] ingredients to a saucepan and place over heat. Turn off the heat just before it starts to boil. (Heating mixed vinegar up to pre-boiling point helps to tone down the acidity.) Empty into a bowl and set aside to cool.

4

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