Pickled cucumber and sesame salad
2 servings
80 minutes
Cucumber and sesame salad is an exquisite blend of freshness and spiciness. Its roots trace back to Asian culinary traditions where pickled vegetables are considered an art. Here, the crunchy cucumber is infused with a delicate sauce made from soy sauce, mirin, and sake, achieving a subtle balance of sweetness and saltiness. Toasted sesame seeds add a nutty aroma and light crunch. This salad pairs perfectly with fish or meat dishes and serves as a refreshing addition to any table. It is quick to prepare but requires marinating time to unlock its full flavor depth. The salad can be served as an appetizer or side dish, suitable for both casual dinners and festive gatherings.
1
Roast sesame seeds in a preheated pan for 1-2 minutes.
- Sesame seeds: 1 tablespoon
2
Cut the cucumber in half lengthwise, then into eight pieces. Remove the seeds, cut into 4 cm pieces, and place in a bowl.
- Cucumbers: 0.5 piece
3
Mix soy sauce, mirin, sake, rice vinegar, and sugar. Pour the marinade over the cucumber and let it sit for half an hour, then stir again and let it sit for another half hour.
- Soy sauce: 1.5 tablespoon
- Mirin: 1 teaspoon
- Sake: 1 teaspoon
- Rice vinegar: 1 teaspoon
- Sugar: 0.5 teaspoon
4
Before serving, season the salad with slightly crushed sesame seeds.
- Sesame seeds: 1 tablespoon
