Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)

Name: Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)
Yield: 4
Ingredients: EVS. a little wine vinegar; Salt; 1 bundle Watercress; 1 pkg Kabayki of Danish eel; 1 tsp Wasabi or freshly grated horseradish; 100 g Mixed sprouts; 125 g Peeled daikon; 152 g Cucumber; 2 tbsp Japanese soy sauce; 2 dl Jasminris; 2 tsp Sugar; 2 tbsp Wine vinegar, preferably a risvins vinegar; 4 dl Water

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)

		EVS. a little wine vinegar
		Salt
1	bundle	Watercress
1	pkg	Kabayki of Danish eel
1	tsp	Wasabi or freshly grated horseradish
100	g	Mixed sprouts
125	g	Peeled daikon
152	g	Cucumber
2	tbsp	Japanese soy sauce
2	dl	Jasminris
2	tsp	Sugar
2	tbsp	Wine vinegar, preferably a risvins vinegar
4	dl	Water

Instructions for Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)

To prepare the Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave) recipe, please follow these instructions:

Place the kayak pieces on a dish with the meat side upwards, add ½ teaspoon. Water give it 1-2 min. At full power. When the soy sauce bubbles, it is ready for serving.

Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)

Ingredients for Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)

Instructions for Kabayaki Ale with Japanese Cucumber Salad & amp; Soy with Wasabi (Microwave)

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