Usuba
Layered Salad with Smoked Eel and Processed Cheese
An exquisite layered salad with smoked eel, processed cheese, and egg. Each layer is spread with a savory unagi sauce with capers. The top is decorated with grated egg yolk, resembling mimosa flowers.
- Total
- 120 min
- Standard serving
- 222.4 g
Ingredients
Total 14
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Boil potatoes in their skins until cooked through.
- 3
Step 3
Boil the carrots separately.
- 4
Step 4
In the third saucepan, boil the eggs hard.
- 5
Step 5
Dice the red onion into small cubes. Mix the onion with sugar, rice vinegar, and water. Let it marinate while the rest of the ingredients are being prepared, then drain the marinade.
- 6
Step 6
Clean the boiled vegetables and grate them on a coarse grater.
- 7
Step 7
Grate the processed cheese on a coarse grater as well.
- 8
Step 8
Clean the eggs and separate the whites from the yolks. Grate the whites on a coarse grater, the yolks on a fine grater.
- 9
Step 9
Cut the eel meat into small cubes.
- 10
Step 10
Finely chop the pickled cucumbers and capers. Mix with mayonnaise, unagi sauce and sriracha.
- 11
Step 11
Layer the salad in a mold or salad bowl, spreading sauce between each layer. Layer order: smoked eel, marinated red onion, boiled potatoes, boiled carrots, processed cheese, egg whites.
- 12
Step 12
Before serving, generously sprinkle the top layer with grated egg yolk, creating a mimosa effect.
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