Side Dish: Japan – ゆず風味のきゅうり大根の酢の物 ▶ Yuzu-Scented Cucumber and Daikon Sunomono (Yuzu-Scented Cucumber and Daikon Vinegar Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

3 Persian cucumbers (or 1 English cucumber)
1 / 2 tsp kosher salt
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) yuzu juice
1 1 / 2 tsp granulated sugar
1 tsp soy sauce
1 tsp toasted sesame oil
1 tbsp (7 g) dried wakame flakes (optional), soaked and drained
1 tsp finely grated fresh ginger (optional)
1 tbsp (9 g) toasted sesame seeds
2–3 shiso leaves or fresh mint, finely sliced (optional)

Instructions

Shave the cucumbers into long, thin ribbons using a vegetable peeler or mandoline. Toss with kosher salt and let stand 10 minutes to draw out moisture.
If using wakame, soak in cold water for 5 minutes, then drain and squeeze dry.
Whisk together rice vinegar, yuzu juice, sugar, soy sauce, sesame oil, and grated ginger (if using) until the sugar dissolves.
Pat the cucumbers dry, gently squeeze out excess liquid, and toss with the dressing and wakame (if using).
Chill for 5 minutes. Plate, sprinkle with toasted sesame seeds, and garnish with sliced shiso or mint (if using). Serve cold alongside the rolls.