Cucumber is an ingredient that everyone uses in their salad making. It’s cooling in the summer and has a high water content so is hydrating. In Japan they even serve it at summer festivals resting on ice they are chilled on a stick . However in Japan they also cook cucumber and this was something I was intrigued to try out. We cook zucchini which is similar so let’s try cucumber.
This dish is so easy but so flavourful that after I made it I thought I really wanted to share it with you. Just simply serve on rice maybe with a miso soup and you have a wonderful meal.
I like to use a peeler and peel the skin into stripes it makes the dish more appealing but you don’t have to do that . I used ridge cucumber but you can use any cucumber you like. Depending on how many people your making this for I used half a large cucumber per person.
Cut the cumber at an angle into thick slices and then half the slices.
Put your slices into a pan. Mix together equal parts of mirin,tamari or soy sauce, toasted sesame oil, brown rice vinegar, a little salt and sesame paste . I use Japanese sesame paste if you can’t get it then use tahini. If you live in the UK you can buy it mail order from sous chef the link to their website is either at the bottom or at the side of the page depending on your browser.
Mix together adding a little water. I used one tablespoon of each for each half a cucumber also add a teaspoon of grated peeled ginger.
You could also add a little miso as an alternative to the sesame paste for a different flavour .
Heat your pan and pour in the mixture and sprinkle in some sesame seeds. I also added some radish for colour. Stir fry until browned slightly and the sauce has thickened. Spoon out onto warm freshly cooked rice.