Bento Cucumber Sesame Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound(s) cucumber, sliced into bite-size pieces or julienned |
1/4 teaspoon(s) dashi granules(powdered japanese fish stock)(optional) |
1 tablespoon(s) mirin(sweet rice wine) |
1/4 teaspoon(s) red pepper flakes |
2 tablespoon(s) rice vinegar |
1/2 teaspoon(s) sesame oil(if you like more oil in your dressing, use 1tsp) |
2 teaspoon(s) sesame seeds(toasted if you want a stronger sesame flavor) |
Directions:
1. Prepare your cucumber/s, place in a collander, and sprinkle salt on top. Stir and drain for 15 minutes. In a small bowl mix remaining ingredients, except seeds, until granules are dissolved. Microwave 10 seconds to bring out the spice in the pepper flakes. Put cucumber in a medium bowl and pour mixture over. Stir to coat. You can either stir in the sesame seeds, or use them as garnish. I like them stirred in. For best flavor, refrigerate for an hour before serving.
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