Uzaku (Eel and Cucumber Sunomono)

A traditional Japanese vinegared dish featuring the perfect harmony of savory, fatty grilled eel and crisp, crunchy cucumber. A homemade Tosa-zu (vinegar sauce) infused with the umami of bonito flakes brings the entire dish together with elegance. Chef's tips: (1) Removing the cucumber seeds suppresses excess wateriness and enhances the distinctive, crisp texture. 💡 (2) If the eel is too hot, the meat will crumble while tossing, so warming it gently is the secret to a beautiful presentation. ⚠️ (3) The charcoal pressing process in the video is for professional presentation. You can easily substitute this by warming the eel in a toaster oven or grill at home. 🍳

• Time: 40 min
• Servings: 2

Source: ChefChef

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