Advocado and Anago Salad

 From the kitchen of a friend


Salad Ingredients:

2 ripe advocado, thinly sliced
1 anago (Conger eel) or unagi (eel) filet (pre-roasted) cut into bite-sized pieces
2 cups of your favorite lettuce shredded into bit-sized pieces
1 cucumber thinly sliced


Salad Preparation:

Place the lettuce on an individual serving plate.
Add the thinly sliced cucumber on top of the lettuce.
Add the sliced advocado to one side as decoration.

Cook the eel on a grill until fully cooked or warm pre-cooked eel.
Place the eel on top of the lettuce.


Salad Dressing:

1/4 cup of mayonnaise
1 tsp. of freshly grated wasabi (Japanese style green horseradish;
if unavailable, the powdered type or tubed type will do,
but these are hotter than fresh wasabi, and should be added a little
at a time to suit your taste)
1 tsp. of unagi tare (thick, sweet eel sauce also, if unavailable, soy sauce will do)
1 tsp. rice vinegar
Powdered Sansho (hot Japanese/Chinese pepper) to taste (optional)


Dressing Preparation:

Mix the Dressing ingredients together.


To Serve:

Add the Prepared Dressing to taste the top of the Salad to Serve.
At the end, sprinkle the Sansho pepper to taste (optional)


Serves:
3 or 4 servings