1 packet ready made grilled eel
2-3 tbsp olive oil
1/2 cucumber - remove seeds and slice into long pieces
Spring onion - cut into thin strips and soak in ice water to curl up
For the sauce
3 tbsp Japanese soya sauce
1 red chilli - chopped
1/4 inch ginger - grated
1 tsp sugar
1 1/2 tsp lime juice
Defrost eel and cut into pieces.
Drizzle olive oil into a portable grill and grill fish on both sides.
Remove and keep aside.
Mix the ingredients for the sauce.
Plate up with the unnagi, cucumber and the curls.
Serve with the sauce.