Salt-Massaged Cucumbers With Miso and Sesame

1. 1

   Wash cucumbers but do not peel.

2. 2

   Cut off and discard ends, and slice cucumbers into 1/8-inch rounds.

3. 3

   Put in a medium-size bowl, sprinkle with salt and mix well.

4. 4

   Leave for 10 minutes.

5. 5

   In a dry skillet over medium-high heat, toast sesame seeds until fragrant and just beginning to pop, 1 minute or less.

6. 6

   Transfer to a suribachi (Japanese grinding bowl) or mortar and grind to a coarse paste.

7. 7

   Add miso, vinegar and ginger and stir well.

8. 8

   Squeeze cucumbers a handful at a time to express their liquid.

9. 9

   Drain in a colander.

10. 10

    Stack shiso leaves and roll into a cigar shape.

11. 11

    Slice thinly with a sharp knife.

12. 12

    Dress cucumbers with miso-sesame mixture.

13. 13

    Sprinkle with shiso slivers, toss gently and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.