Ingredients
1 whole Large Cucumber
1/4 cups Rice Wine Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 Tablespoon Granulated Sugar
1 teaspoon Salt
1 Tablespoon Sesame Seeds
Method
Sources
📖
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Aged Chinese black vinegar — malty depth for dumplings and sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Aged Chinese black vinegar — malty depth for dumplings and sauces
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using a vegetable peeler, create ribbons of cucumber by pulling and pushing the peeler up and down the length of the cucumber. if you have excess and can no longer use the peeler, thinly slice what is left over. whisk together the rice wine vinegar, soy sauce, sesame oil, sugar, and salt. toss the cucumber ribbons with the rice wine vinegar mixture. add sesame seeds and toss again. allow to rest in the refrigerator for at least 30 minutes before serving.