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20minutes
Lightly oil a frying pan (not included in the amount).
Apply eel sauce to the surface of the eel and lightly bake both sides.
Cut into small pieces.
Remove the seeds from the cucumber and slice it diagonally.
Put standing salt (B) in a bowl and soak for 5 minutes.
Shred the Japanese ginger and ginger and expose to water.
Put (A) in a bowl and mix well.
Combine well-squeezed cucumber, Japanese ginger, and ginger and soak in vinegar.
Cover with plastic wrap and chill in the refrigerator for at least 10 minutes.
Serve in a bowl with eel.
・ The surface of the eel can be browned with a toaster or microwave.
・ When removing cucumber seeds, it is easier to work with a teaspoon.
・ Cucumber is soaked in salt to remove excess water and make it easier to add flavor.
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