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Japanese Salted-Sesame Miso Cucumbers

Japanese Salted-Sesame Miso Cucumbers
PREP TIME
20 min
YIELDS
4 servings

This recipe was adapted from Nancy Hachisu’s JAPANESE FARM FOOD, but with a richer, less vinegary taste suited better to my kids’ palates.

Why I love this recipe

This recipe is fresh, delicious, easy and so very flavourful; plus, it’s vegan!

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Ingredients

1
lb(s) miniature cucumbers (about 7)
½
Tbsp fine sea salt
3
tsp blonde miso paste (or "shiro miso")
4
Tbsp sesame seeds
1
tsp water
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Directions

Notes

Shiro miso is best, but you can use any kind, really; we've used navy bean and millet miso from the Toronto company Culture City. If you do like a vinegary flavour, replace water with 1 tbsp rice or coconut vinegar.

Step 1

Slice cucumbers thinly and put into a medium bowl with salt. Massage the salt into the cucumbers until they begin to soften; don’t be shy about really squishing them! Leave to sit for 10 minutes.

Step 2

Toast sesame seeds over medium heat until they begin to pop; you want them browned, but not burned. Once toasted, transfer immediately into a mortar and pestle and crush until fragrant and pastelike.

Step 3

Add miso paste and water to the sesame seeds and mix thoroughly.

Step 4

Squeeze the water out of the salt-soaked cucumbers by the handful, and then put them into another bowl. They don’t have to be dry, but they shouldn’t be dripping.

Step 5

Once the cucumbers are all squeezed and transferred, add the sesame-miso mixture to the cucumbers and knead it through with your hands.

Step 6

Serve immediately, or chill for 15 minutes and serve chilled. Keeps in the fridge for up to 24 hours.

Rate Recipe

My rating for Japanese Salted-Sesame Miso Cucumbers
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