Sunday, May 19, 2013

Japanese Style Cucumber Salad

1 large cucumber
3/4 cup Japanese rice vinegar

1 tsp sugar
1 tsp salt
toasted white sesame seeds

  1. Trim the ends off the cucumber. Use the cut stalk end to rub against both cut sides.  Wash lightly.
  2. Cut the cucumber lengthwise into 2 halves and scoop out the seeds.
  3. Use a sharp knife to slice the cucumber thinly and place in a colander.  Lightly toss  with the salt and leave for 30 minutes.
    Pour the vinegar and sugar into a bowl and stir well to dissolve. 
  4. Gently squeeze out the water from the salted cucumber and place into the bowl.  Use a pair of chopsticks to coat the cucumber slices evenly.
  5. Sprinkle some toasted sesame seeds before serving.
  6. Place in a serving bowl, and garnish with black sesame seeds.

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