Lots of my favourite meals always have little bowls of vegetable sides. I'd serve this along with some fried tofu or just have it with some rice and miso soup. It can be served as a big side dish for a summery meal.
Traditionally you might find szechuan peppercorns added in, they give a very unique slightly numbing peppery taste to things.
Black sesame looks lovely Instead of white and some seaweed added could be a nice addition with a nutritional extra too.
- 1 cucumber
- 1 teaspoon salt
- 2 teaspoon sugar
- 3 ½ TB rice wine vinegar
- 1 TB sesame seeds
- 1 clove garlic
- 2 tb sunflower oil
- 1 TB Soya
- sliced red chilli
- small bit of peeled ginger
- With a heavy-bottomed skillet or a rolling pan or a heavy kitchen utensil bang your cucumber flattening its shape so it feels like pitta in thickness.
- Then roughly chop the messy bits and place in a bowl. Add salt and leave to marinate after 10 minutes place in a sieve on top of a bowl to drain ( reserve juice and possibly throw it in a g & t)
- In a small saucepan add the oil and then the vinegar, sugar, garlic, ginger and sliced chilli.
- Toast some sesame seeds in a dry pan and add them to the mixture straight away. pour over the drained cucumbers and leave to marinate for 20min-4 hours. I like to put them in the fridge so I can serve them cold and extra refreshing.
- Serve alongside some steamed sushi rice and miso soup or as a summer salad.