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Salt-Massaged Cucumber With Miso And Sesame by Nancy Singleton Hachisu

Prep Time12 mins
Servings4
AuthorMelissa Lee

Ingredients

Ingredients

  • 1 3/4 pounds Japanese cucumbers 7 or 8 small
  • 1/2 tablespoon Fine Sea Salt
  • 4 tablespoons Unhulled Sesame Seeds
  • 3 tablespoons Brown Rice Miso
  • 2 tablespoons Rice Vinegar
  • 6 Shiso Leaves

Instructions

Instructions

  • Slice the cucumbers into paper-thin rounds and toss with the salt in a medium-sized bowl. Let sit 10 minutes.
  • Toast the sesame seeds over medium-high heat in a dry frying pan until they are fragrant and start to pop.
  • Grind the sesame seeds with a Suribachi (Japanese grinding bowl) or mortar until most of the seeds have broken down and are almost paste-like.
  • Add the miso and rice vinegar and blend until creamy.
  • Squeeze the cucumbers by handfuls to express the water, then add to the sesame-miso mixture.
  • Stack the shiso leaves, roll into a cigar shape, and slice into fine tendrils. Toss gently but well with the cucumbers.
  • Variations: If you can find them, use young sansho leaves sliced from the stem instead of shiso. Or add finely slivered ginger to the cucumbers or ginger juice (grate ginger and squeeze out the juice in your fist) to the dressing.

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