Japanese Taco

Jul 17, 2012 @ 5:40 PM
Posted by José Andrés, Special Contributor

Nutrition

Cal/Serving: 603
Daily Value: 30%

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free

Fat	36g	56%
Saturated	7g	37%
Carbs	9g	3%
Fiber	1g	5%
Sugars	4g	0%
Protein	58g	116%
Cholesterol	386mg	129%
Sodium	161mg	7%
Calcium	104mg	10%
Magnesium	95mg	24%
Potassium	1195mg	34%
Iron	2mg	13%
Zinc	5mg	37%
Vitamin A	10892IU	218%
Vitamin C	12mg	21%
Thiamin (B1)	1mg	34%
Riboflavin (B2)	0mg	12%
Niacin (B3)	11mg	55%
Vitamin B6	0mg	14%
Folic Acid (B9)	63µg	16%
Vitamin B12	9µg	153%
Vitamin D	71µg	18%
Vitamin E	12mg	62%
Vitamin K	39µg	49%
Fatty acids, total monounsaturated	22g	0%
Fatty acids, total polyunsaturated	3g	0%

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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.