Cucumbers With Sesame Miso Dressing Recipes

Steps:

• In a medium bowl whisk together miso, vinegar, sugar, and toasted sesame oil until smooth. Whisk in orange juice. In a steady stream, slowly whisk in the plain sesame oil until smooth. Stir in scallion.

Steps:

• Whisk first 4 ingredients in small bowl to blend.
• Divide cucumber sticks among plates in single layer.
• Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.

Steps:

• Wash cucumbers but do not peel. Cut off and discard ends, and slice cucumbers into 1/8-inch rounds. Put in a medium-size bowl, sprinkle with salt and mix well. Leave for 10 minutes.
• In a dry skillet over medium-high heat, toast sesame seeds until fragrant and just beginning to pop, 1 minute or less. Transfer to a suribachi (Japanese grinding bowl) or mortar and grind to a coarse paste. Add miso, vinegar and ginger and stir well.
• Squeeze cucumbers a handful at a time to express their liquid. Drain in a colander. Stack shiso leaves and roll into a cigar shape. Slice thinly with a sharp knife. Dress cucumbers with miso-sesame mixture. Sprinkle with shiso slivers, toss gently and serve.

Steps:

• Place sliced cucumbers in a bowl, add the salt, and toss with fingers until slices are coated. Let rest 10 minutes, then rinse well and gently squeeze out moisture. Slices should be slightly limp but still crisp.
• Blend the remaining ingredients, increasing the sugar if you prefer a sweeter dressing. Add cucumber slices and toss to coat with dressing.
• Serve at room temperature or chilled. Does not keep, should be eaten immediately.