I admit it, I've been struggling with what recipe I should post first. I've polled relations and friends asking for contributions or suggestions. In the end, the day dictated.
It's a gloriously sunny summery day in the Tdot and it's far too warm to figure out what to do with my defrosting ground beef. Instead I'm going to pick up a cucumber, some sesame seeds and a bottle of mirin and make the salad that was inspired by lunch at P.F. Chang's, an American restaurant chain for those who aren't familiar with the name.
So for my first recipe I give you my Asian Sesame Cucumber Salad
Makes 4 servings
1 English cucumber
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce
2 tsp. mirin aka Japanese cooking wine (optional)
2 tsp. rice vinegar
1 tsp. sugar
1 tsp. sesame oil
Peel and slice cucumbers however you like - this is a rather free form salad. That said, I tend to make my slices chunky if I'm being rustic and slice them thinly if I'm trying to be a bit more chichi. Place them into a bowl and set it aside.
Place the soy sauce, mirin, rice vinegar, sugar, and sesame oil into a small container with a secure lid. Put the lid on and shake to create the vinaigrette dressing. Pour the vinaigrette over the cucumber, toss to coat, cover, and marinate for 1 hour, stirring once or twice.
While this is marinating toast your sesame seeds. Just before serving, sprinkle the toasted sesame seeds on top.
The salad is wonderful with a kebab or with cold meats or just on its own if you're looking for something light.
P.F. Chang's uses black sesame seeds but I tend to use what I can find. A mix of black and white makes it look tres chic though!
Cheers!
It's a gloriously sunny summery day in the Tdot and it's far too warm to figure out what to do with my defrosting ground beef. Instead I'm going to pick up a cucumber, some sesame seeds and a bottle of mirin and make the salad that was inspired by lunch at P.F. Chang's, an American restaurant chain for those who aren't familiar with the name.
So for my first recipe I give you my Asian Sesame Cucumber Salad
Makes 4 servings
1 English cucumber
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce
2 tsp. mirin aka Japanese cooking wine (optional)
2 tsp. rice vinegar
1 tsp. sugar
1 tsp. sesame oil
Peel and slice cucumbers however you like - this is a rather free form salad. That said, I tend to make my slices chunky if I'm being rustic and slice them thinly if I'm trying to be a bit more chichi. Place them into a bowl and set it aside.
Place the soy sauce, mirin, rice vinegar, sugar, and sesame oil into a small container with a secure lid. Put the lid on and shake to create the vinaigrette dressing. Pour the vinaigrette over the cucumber, toss to coat, cover, and marinate for 1 hour, stirring once or twice.
While this is marinating toast your sesame seeds. Just before serving, sprinkle the toasted sesame seeds on top.
The salad is wonderful with a kebab or with cold meats or just on its own if you're looking for something light.
