Japanese Taco Recipe
Daily Value: 13%
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
|Folic Acid (B9)||38µg||10%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
The fusion of Mexican and Asian cuisines is happening everywhere, and this taco recipe is a simple approach to the trend with just a few essential Japanese ingredients.
- 1 piece of grilled eel, about 10 grams
- 1 cucumber
- 1/2 teaspoon eel sauce
- 1/2 large shiso leaf
- 1/4 teaspoon pickled ginger
- 1/8 teaspoon fresh wasabi
- 1/8 teaspoon black sesame seeds
Peel and slice the cucumber into thin sheets and cut into 2-inch-by-5-inch pieces.
In a small bowl, put the eel with the eel sauce and warm in a microwave, about 30 seconds. To finish, layer the cucumber, shiso leaf, pickled ginger, and fresh wasabi. Top with the eel and roll up. Sprinkle with sesame seeds and serve.
Recipe DetailsServings: 1
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