Japanese-style cucumber salad
This easy Japanese-style cucumber salad goes really well with grilled or barbecued fish and meat, particularly withyakitoriorteriyakichicken. Any leftovers are great for a picnic or with sushi.
Ingredients
Method
- Wash the cucumber, cut it in half lengthwise and scrape the seeds out with a spoon.
- Then cut the cucumber into half cm slices. Put them in a sieve, season with salt and leave to sweat for a couple of hours.
- Dry-fry the sesame seeds (i.e. without oil) and put them aside.
- Peel and chop the ginger and the garlic then, using a pestle and mortal, crush into a course paste.
- Mix the vinegar with the sugar until clear. Add the oil and garlic paste, toss well.
- Wipe the cucumber pieces with kitchen towel and scatter them into a serving dish. Sprinkle the sesame seeds and pour the sauce over.
- Cut the nori sheets into 1 x 2-cm strips, add these to the cucumber. Mix well.
- Just before serving sprinkle with chopped coriander leaves.