Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Japanese Cucumber Salad

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Japanese Cucumber Salad Empty Japanese Cucumber Salad

    Post by Lobo Sat 23 Jan 2016, 11:05 pm

    Japanese Cucumber Salad Img39l
    Japanese Cucumber Salad
    Japanese Cucumber Salad Translucent
    Be the first to Write a Review
    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.  






    • 719

    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

    Japanese Cucumber Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    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

      Current date/time is Thu 28 Mar 2024, 2:17 pm