Grilled Eel over Rice

July 21st was "Doyoh Ushi no Hi" (土用丑の日),when we are supposed to have a grilled eel rice bowl.

”Doyoh Ushi no Hi" means the day in the middle of summer according to the Chinese zodiac and we have a custom to have some eel that day, which is believed to give us the energy to overcome the heat of summer.

We cannot easily resist when the savory aroma rose from restaurants specializing in cooking eels.

This year, many of us eat at home instead of eating out at a restaurant due to the pandemic.

I'm always happy to prepare the eel bowl because it only needs little preparation.

On top of all, what makes me even happier is that it tastes so delicious without fail!!

Today's menu :

Grilled eel over rice 

Cucumber and sea weed salad (sunomono)

Clear soup with ball-shaped dried wheat gluten

Sweet bean jelly served cold

Directions  -  cucumber and sea weed salad 

Put thinly sliced cucumber and dried seaweed drained after being soaked in water for a few minutes in a small bowl.
Pour some sushi vinegar over it.

Sea weed and bottled sushi vinegar : available on "marchejapon"
* marchejapon is opening soon