Cucumber salad japanese dressing
Inspired by : salade de concombre à la japonaise
Comment: Japanese inspiration for this cucumber salad. Do not prepare too much in advance, and especially mix the sauce only before serving, so the cucumber remains cruchy. Do not add salt the sauce. Sprinkle enough coarse salt on the cucumber, as most of it will drain with the cucumber water.
For 3 to 4 people depending on the size of the cucumber.
1 tablespoon Mirin
2 tablespoons of rice vinegar
1 tablespoon sesame oil
1/4 cm [1/8"] grated ginger
1 teaspoon of black sesame
1 teaspoon of white sesame
Peel the cucumber keeping some skin streaks.
Cut it in 2 and remove the seeds (inside) from the cucumber (not compulsory).
Cut the cucumber into very thin slices (1 to 1.5 mm).
Place the sliced cucumber in a bowl and sprinkle with coarse salt.
Mix well and place in a colander.
Let it drip ~1h, mixing a couple of ties, then press well, using absorbant paper to remove as much water as possible.
Prepare the sauce by mixing all the ingredients (no salt).
In a salad bowl, put the cucumber and the sauce. Mix and serve fresh.