My cucumbers are growing like wildfire. Anyone else having this issue? Of course, the tomatoes still aren’t ripening, but I’ve got cucumbers up the wazoo. If you don’t want to make pickles, you can make this yummy Japanese cucumber salad.
First toast the sesame seeds and slice the cucumbers thin.
In a small bowl, mix together the dashi and the vinegar until the dashi granules are dissolved.
Add the sesame oil to the cucumbers.
Then pour on the vinegar and dashi mixture.
Sprinkle on the sesame seeds and toss through.
You can serve it right away, or you can let it sit for an hour or so.
Perfect for a hot day, perfect for a picnic, perfect for whatever.
Sweet, salty, crunchy, savory. Perfect.
Japanese Cucumber Salad
(adapted from Gourmet Magazine, 1998)
1 Tbsp sesame seeds
1 lb. Japanese or English cucumbers
1/3 cup seasoned rice vinegar
1/4 tsp instant dashi granules
1 Tbsp Asian sesame oil, or to taste
In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices. Sprinkle cucumbers with salt and drain in a colander 10 minutes.
In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat. Salad may be made 1 hour ahead and chilled, covered.
Serve salad at room temperature or chilled, sprinkled with sesame seeds.