Name: Japanese-style cucumber salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cucumber; 1 tsp sea salt; 1 Tbsp sesame seeds; 35 ml of Japanese rice vinegar; ½ tsp unrefined cane sugar; 10g ginger; 1 clove of garlic; ½ Tbsp vegetable oil; 1 sheet nori; 1 Tbsp chopped coriander leaves

Japanese-style cucumber salad

7 Apr 2015

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

This easy Japanese-style cucumber salad goes really well with grilled or barbecued fish and meat, particularly with yakitori or teriyaki chicken. Any leftovers are great for a picnic or with sushi.

Ingredients

1 cucumber
1 tsp sea salt
1 Tbsp sesame seeds
35 ml of Japanese rice vinegar
½ tsp unrefined cane sugar
10g ginger
1 clove of garlic
½ Tbsp vegetable oil
1 sheet nori
1 Tbsp chopped coriander leaves

Instructions

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.