Pickled cucumber and sesame salad
It's just a pickle, all by itself. And we're going to make a lovely salad appetizer out of it. And a very minimalist addition - fresh water with lemon juice and ginger.
Ingredients
| cucumber 1 piece |
| sesame seeds 1 tsp. |
| soy sauce 2 tsp. |
| Wine (port or sherry) 1 tsp. |
| Sake (or dry white wine) 1 tsp. |
| rice vinegar 1 tsp. |
| brown sugar 1/2 tsp. |
Instructions
Step 1
Toast the sesame seeds in a preheated pan, stirring constantly, until golden.
Step 2
Halve the cucumber, then cut into 8 more halves. Remove the seeds and cut into small pieces, place in a bowl.
Step 3
Mix all the ingredients for the sauce separately.
Step 4
Pour the marinade over the cucumber and leave for 30 minutes, then mix again and let stand for about 30 minutes.
Step 5
When serving, dress the salad with lightly crushed sesame seeds.
I didn't remove the seeds from the cucumber, because it's almost entirely made up of them. The marinade turns out delicious, very subtle, with a slight hint of spiciness. And let me tell you, the longer you pickle the cucumber, the richer the flavor becomes. And completely new to me was the fact that sesame seeds in this way of preparation for serving, in a slightly crushed form, give a much richer flavor.
