Japanese Taco Recipe


Nutrition

Cal/Serving: 255
Daily Value: 13%

Low-Carb, Low-Sodium
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat14g21%
Saturated3g14%
Carbs11g4%
Fiber2g7%
Sugars5g0%
Protein23g45%
Cholesterol141mg47%
Sodium63mg3%
Calcium75mg8%
Magnesium64mg16%
Potassium757mg22%
Iron2mg9%
Zinc2mg16%
Vitamin A4211IU84%
Vitamin C11mg18%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg8%
Niacin (B3)4mg21%
Vitamin B60mg10%
Folic Acid (B9)38µg10%
Vitamin B123µg56%
Vitamin D26µg7%
Vitamin E5mg23%
Vitamin K49µg62%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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

DIRECTIONS

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 Details

Servings: 1
Cuisine: Japanese

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