Cool-Down Miso-Goma Cucumber Appetizer Recipe

As you can see from my last post (if you’re on the right browser *growl*), I’m grumpy. Time to cool down.

Slice, mix, dollop, crunch.

Ingredients
2 small Japanese cucumbers, sliced on the bias to 1/2 inch thickness

Miso-Goma Dressing
1 tbs Miso paste (what’s that?)
1 tbs Tahini
1 tsp honey
1 tsp rice wine vinegar
4 tbs water (adjust to taste and consistency)
a few drops of sesame oil
Red pepper flakes (optional)

Method

Combine ingredients to make dressing.

Distribute evenly over cold cucumber slices. Sprinkle pepper flakes over if using.

Upon tasting, the dressing alone is quite salty but this creates contrast against the cooling freshness of the cucumber. This makes a refreshing hors d’oeuvre and can look very pretty if you take time to slice the cucumber evenly and garnish with some crème fraîche and toasted black and white sesame seeds.

But not today. I just wanted to munch away my grrr.

note: Japanese cucumbers are ideal for this because they are firmer, crisper, and less watery/ pulpy than English cucumbers but feel free to substitute.

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