Japanese Cucumber Salad
Japanese Cucumber Salad is rated
out of
5 by
1.
Prep Time:
25 minutes
Cook Time:
5 minutes
Servings:
4
This recipe calls for shiso, a jagged-edged leaf from the perilla plant that is widely used in Japanese cooking. Its flavor is reminiscent of mint and basil. If shiso is not available, you can substitute fresh mint.
Ingredients:
- 1 Tbs. black or white sesame seeds
- 1 lb. Japanese cucumber, peeled, halved
lengthwise and seeded - 1/2 tsp. kosher salt, plus more, to taste
- 3 Tbs. rice vinegar
- 1/2 tsp. sugar
- 1 tsp. sesame oil
- 2 Tbs. scallions, thinly sliced diagonally
- 1 Tbs. thinly sliced fresh shiso leaves or mint
- Freshly ground pepper, to taste
Directions:
Put the sesame seeds in a dry small fry pan, set over medium-low heat and toast the seeds, shaking the pan frequently, until golden brown, about 5 minutes. Transfer to a plate and let cool.
Alternatively, put the seeds in a mesh spice toaster and hold it about 5 inches above a medium gas flame on the stovetop; do not place your hand too close to the flame. Shake the seeds in the toaster until golden brown, 30 to 45 seconds. Transfer to a plate and let cool.
Using a mandoline or a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 tsp. salt and let stand for 10 minutes.
In a small bowl, whisk together the vinegar, sugar and sesame oil. In another bowl, combine the cucumber, scallions, shiso and sesame seeds. Add the vinaigrette and stir to combine. Season with salt and pepper. Serve the salad at room temperature or chilled. Serves 4.
Williams-Sonoma Kitchen
Alternatively, put the seeds in a mesh spice toaster and hold it about 5 inches above a medium gas flame on the stovetop; do not place your hand too close to the flame. Shake the seeds in the toaster until golden brown, 30 to 45 seconds. Transfer to a plate and let cool.
Using a mandoline or a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 tsp. salt and let stand for 10 minutes.
In a small bowl, whisk together the vinegar, sugar and sesame oil. In another bowl, combine the cucumber, scallions, shiso and sesame seeds. Add the vinaigrette and stir to combine. Season with salt and pepper. Serve the salad at room temperature or chilled. Serves 4.
Williams-Sonoma Kitchen
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Rated 2 out of
5
by
IFortuna from
Needs more
This recipe needs slightly more work. After seeding and slicing your cucumber, eithter put them in a Japanese pickle press (easy to find online) or salt the slices liberally and press them with something heavy for about 30 minutes. I use a plate and place cans on the plate for weight. A lot of water will be released. Pour this out and rinse the slices with fresh water. Your pickles will come out crisp and not limp like the ones in the photo. I put mine in a jar with some rice vinegar and a small amount of salt and water then place the jar in the fridge. Shiso is good if you want to use it but it is not mandatory.
Date published: 2018-02-23