| 450g small seedless cucumbers, about 7 or 8 |
Wash but do not peel. Cut off and discard ends. Slice into 3mm-thick rounds |
Squeeze cucumbers a handful at a time to express their liquid. Drain in a colander. |
|
Mix |
| 2 teaspoons coarse salt |
sprinkle, mix well, leave 10 minutes |
| 4 tablespoons unhulled sesame seeds |
|
Toast in dry pan over medium-high heat until fragrant and just beginning to pop, 1 minute or less. Transfer to mortar and grind to a coarse paste |
| 3 tablespoons brown rice miso |
|
stir in well |
| 2 tablespoons rice vinegar |
|
| 1 teaspoon ginger |
finely grated |
| 6 shiso leaves |
Stack and roll into cigar shape; slice thinly with a sharp knife |
|
Sprinkle and toss gently |