Chilled cucumber with sesame miso broth over rice Recipe

Chilled cucumber with sesame miso broth over rice

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for the cucumber
3 Japanese or Lebanese cucumbers mandolined
1 tsp salt

for the broth
1/2 C good quality dashi
1 tsp sugar
2 Tbs ground toasted sesame seeds
2 Tbs white miso
5-6 green shiso leaves cut into a fine chiffonade
shichimi togarashi (Japanese 7 spice chili pepper)

How to make Chilled cucumber with sesame miso broth over rice

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Cover the mandonlined cucumbers with the salt and mix well to combine. The salt helps break down the cell membranes releasing much of the water contained in the cucumber. This effectively pickles the slices making them more crunchy than crispy. Press down on the cucumbers putting a weight on top (a small pan filled with water or a plate and a large can will do). Put it in the fridge for an hour to chill and release most of its juices.

To prepare the broth, make the dashi, adding 1 tsp of sugar to the warm dashi so it can dissolve. Allow it to come to room temperature then add the ground sesame seeds and miso. Place this in the fridge with the cucumbers to cool.

When the cucumbers are ready (you can tell by pressing a slice between your fingers, if it turns translucent it’s ready), squeeze out the liquid with your hands (you could also use a cheese cloth). The more liquid you get out, the crunchier they will be, so do your best to get as much water out as you can. Put the squeezed cucumbers in a bowl and cover with the chilled sauce. Add some of the shiso and mix to combine.

To serve, put some hot rice in a bowl and cover with the cucumbers and sauce, then garnish with remaining shiso and a couple dashes of the japanese chili pepper.

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