Japanese Cucumber with Ume Miso
Rated 4.5 stars by 2 users
Servings
4
My good buddy and amazing chef, Ryan Vesper, told me about this recipe that he made using Yamaki Jozo’s Ume Miso.
Ingredients
Directions
- Place the sliced cucumbers into a bowl and toss with the sea salt. Let them sit for 10 minutes, then gently massage them to squeeze out the water. Repeat this at least 3 times, this will make for crunchy pickle like texture.
- To make the dressing, add the miso to a small bowl and whisk in the vinegar. The consistency should be that of yogurt.
- Toss the cucumbers with the dressing, then portion onto four individual plates or one large plate if sharing. Garnish with sesame seeds, if you’d like, and serve.