Meant as a side to main courses, this simple cucumber salad is dead-easy to make but at the same time not like any other cucumber salad that the Western taste is accustomed to. The sesame oil, sesame seeds and Japanese seasonings really make a difference. Whenever you're cooking Japanese food, do try to include this on the menu as well. It will only take a bit but it will complete everything harmoniously. :)
Recipe source: here.
Last year: East 62nd Street lemon cake (American).
Two years ago: Ciorbă de gulii (Romanian kohlrabi soup) (vegan).
Three years ago: Smoked salmon carpaccio with sun-dried tomatoes (raw) (Swedish "Najad Lax").
Four years ago: Baby making and no cooking. :)
Ingredients (serves 1-2):
- 2 medium Japanese cucumber
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon soy sauce
- pinch of salt
- 1 tablespoon sesame seeds
- a bit of seaweed (Wakame), optional
Thinly slice the cucumbers and arrange them decoratively on a plate. Mix the vinegar, soy sauce, sugar and salt and pour them over the cucumbers. Decorate with sesame seeds and a bit of crushed seaweed, if you want.
It's done, dig in! :)
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