120-150g (4.2-5.3oz) Potato salad - or mashed potatoes
2 each Mini tomatoes (red and yellow)
J-Basket roasted white sesame seeds as needed
Baguette as needed
Dressing
1 Tbsp Olive oil
1 Tbsp Nishiki Rice vinegar
1 Tbsp Kikkoman Soy sauce
1 tsp Prepared wasabi paste
Directions
Slice the watercress into pieces 3-4cm (1.2-1.6 in) wide.
Remove the stems from the mini tomatoes, then slice them in half.
Mix the dressing ingredients in a bowl.
Thaw the frozen eel, then if available, skewer it with a metal skewer and sear the surface over direct heat (using a BBQ skewer is also fine, or if unavailable, you can sear it in a frying pan). Cut it in half, then cut each half into pieces 2cm (0.8in) wide.
Toss the eel and watercress together.
Arrange the potato salad and mini tomatoes evenly on a plate, then place the dressed eel and watercress on top. Drizzle with the dressing and sprinkle with sesame seeds. Serve on baguette slices if desired.
