Follow these steps for perfect results
Japanese sesame paste
tahini
brown rice miso
white miso
mirin
rice vinegar
sesame oil
toasted
pine nuts
toasted
Japanese cucumber
sliced
Kosher salt
lemon juice
fresh
extra-virgin olive oil
sesame seeds
toasted
Blend sesame paste, brown rice miso, white miso, mirin, rice vinegar, and sesame oil until smooth in a blender or food processor.
Refrigerate the miso dressing in a jar for at least 15 minutes to chill.
Toast pine nuts in a small skillet over moderate heat for about 5 minutes, shaking the pan until golden.
Transfer the toasted pine nuts to a plate to cool.
Sprinkle cucumbers with salt in a medium bowl and refrigerate for 10 minutes.
Add lemon juice, olive oil, and 1/4 cup of the miso dressing to the cucumbers and toss well.
Garnish with pine nuts and sesame seeds and serve.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Make the dressing ahead of time and store in the refrigerator for up to a week.
If you don't have Japanese cucumbers, English cucumbers or other thin-skinned varieties work well.
Everything you need to know before you start
10 minutes
Dressing can be made ahead.
Serve in a shallow bowl, artfully arranged, garnished with extra sesame seeds and pine nuts.
Serve as a side dish with grilled salmon or tofu.
Enjoy as a light lunch with a side of miso soup.
Complements the umami flavors
Discover the story behind this recipe
Commonly served as a side dish in Japanese cuisine, highlighting fresh ingredients.
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