Cucumber salad with miso
4 servings
15 minutes
Cucumber salad with miso is an amazing blend of Japanese tradition and European culinary art. Crispy, slightly caramelized cucumbers paired with rich umami miso paste create a layered, rich flavor that unfolds pleasantly with each bite. The addition of sesame oil gives the dish a light nutty note, while rice vinegar refreshes and balances the overall flavor palette. This dish not only delights gastronomically but also offers health benefits – probiotic-rich miso improves digestion, and cucumbers refresh and hydrate. Such a salad makes a wonderful complement to fish, meat, or even stands alone as a light dinner option.
1
Make the sauce by mixing all the ingredients except for the cucumbers and oil, and whisking with a spoon or whisk. The water should be warm.
- Miso paste: 1.5 tablespoon
- Rice vinegar: 1 tablespoon
- Salt: pinch
- Ground black pepper: to taste
- Water: 1 tablespoon
2
Slice the cucumbers into thin rings and fry them in a preheated pan with oil. Fry for about 4-5 minutes.
- Cucumbers: 400 g
- Sesame oil: 1 tablespoon
3
Mix cucumbers with sauce, chill, and serve.
- Cucumbers: 400 g
- Miso paste: 1.5 tablespoon
- Rice vinegar: 1 tablespoon
