Salt-Massaged Cucumber With Miso And Sesame

1. 1

   Slice the cucumbers into paper-thin rounds and toss with the salt in a medium-sized bowl.

2. 2

   Let sit 10 minutes.

3. 3

   Toast the sesame seeds over medium-high heat in a dry frying pan until they are fragrant and start to pop.

4. 4

   Grind the sesame seeds with a suribachi (Japanese grinding bowl) or mortar until most of the seeds have broken down and are almost pastelike.

5. 5

   Add the miso and rice vinegar and blend until creamy.

6. 6

   Squeeze the cucumbers by handfuls to express the water, then add to the sesame-miso mixture.

7. 7

   Stack the shiso leaves, roll into a cigar shape, and slice into fine tendrils; toss gently but well with the cucumbers.

* Per serving · 4 servings · Values may vary.

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