Japanese Taco


  •   piece of grilled eel, about 10 grams
  •   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

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.


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.

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