Nagoya No Hitsumabushi Soba Sarada Rapu (nagoya-style Hitsumabushi Soba Salad Wrap)

Nagoya no Hitsumabushi Soba Sarada Rapu is a delightful fusion dish that combines the flavors of Nagoya-style Hitsumabushi with the convenience of a salad wrap. This recipe is perfect for a light and refreshing meal, and it's easy to customize with your favorite ingredients.

Nagoya No Hitsumabushi Soba Sarada Rapu (nagoya-style Hitsumabushi Soba Salad Wrap)

Ingredients

  • 4 servings of cooked soba noodles
  • 1 cup of mixed salad greens
  • 1/2 cup of sliced cucumber
  • 1/2 cup of shredded carrots
  • 1/4 cup of chopped green onions
  • 1/4 cup of toasted sesame seeds
  • 4 pieces of grilled eel (unagi)
  • 4 sheets of nori (seaweed)
  • 4 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 2 tablespoons of sake
  • 2 tablespoons of sugar
  • 1 teaspoon of grated ginger
  • 1 teaspoon of wasabi

Instructions

  1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and grated ginger. Cook over medium heat until the sugar is dissolved. Set aside to cool.
  2. Divide the cooked soba noodles, mixed salad greens, sliced cucumber, shredded carrots, green onions, and toasted sesame seeds among the nori sheets.
  3. Place a piece of grilled eel on top of each noodle and vegetable pile.
  4. Drizzle the cooled sauce over the eel and noodles.
  5. Roll up the nori sheets to form a wrap, and serve with a side of wasabi.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
25g
Fat
15g

Supplies

Saucepan Grill Knife Cutting board Bowl

Tools

Rolling mat (optional)

Serving suggestions

Serve the Nagoya no Hitsumabushi Soba Sarada Rapu with a side of pickled ginger and a cold glass of green tea.

Tips & tricks

For a vegetarian version, substitute the grilled eel with grilled tofu or tempeh.

Cost

$20