
Japanese Cucumber Salad
Ingredients1 tablespoon unseasoned rice vinegar
1 tablespoon tamari
1 teaspoon sugar
½ teaspoon salt
1 tsp shichimi togarashi
1 teaspoon mirin (a type of rice wine; optional)
½ teaspoon toasted sesame oil
lemon zest
2 scallions (white and green parts; trimmed and very thinly sliced)
8 Persian or baby cucumbers cone #4
little wasabi or Furikake
To Serve (optional)
Pepper flakes
Toasted sesame seeds (white or black)
Toasted nori
Pickled ginger slices
Instructions

Transfer to a shallow serving bowl and serve topped with nori, sesame seeds, and pickled ginger slices, if desired.
though it should be used sparingly as it can be quite potent. Keep sesame oil in the fridge, especially after you open the bottle, as it can start to turn rancid at warmer temperatures.
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