This sesame cucumber salad from chef Masako Morishita of Maxwell Park in Washington, DC, is inspired by the comfort foods she grew up with in her native Japan. Brent Kroll, sommelier and owner of the wine bar, recommends enjoying with an Okunomatsu sparkling junmai daiginjo sake from Japan. “This is super refreshing with soft bubbles and negroni-type flavors. A total palate cleanser that makes the dish even more refreshing, while adding orchard fruit and floral notes to the dish.”
1/2 cup tamari or soy sauce
1 cup rice vinegar
1 cup sugar
2 cloves garlic, grated
1×2-inch kombu piece, optional
1 1/2 cups water
8-10 mini cucumbers, such as Persian
4 carrots, peeled
2-4 tablespoons sesame oil
- Put tamari, rice vinegar, sugar, garlic, kombu, and water into a 1-gallon zip-top bag
- Chop cucumbers into 1-inch bite-size pieces.
- Add cucumbers to the bag, seal, and massage lightly.
- Add carrot peels.
- Seal bag top and place in fridge. Marinate for 6 hours or up to 12 hours.
- Add 2 to 4 tablespoons sesame oil and sesame seeds to bag and massage to combine. Serve chilled.
- From Masako Morishita of Maxwell Park, Washington DC