Kyurimomi - Japanese
Cucumber Salad
A simple and delicious side dish

Cut cukes in half lengthwise and into very thin slices. Sprinkle lightly with salt and allow to sit in a colander with some weight on them (bowl full of water), for 15 - 30 min. to drain a bit. Pat dry with paper towels. Place in a bowl with enough CHEF MYRON'S PONZU SAUCE to moisten well. Allow to marinate for 15 min. or so.

Serve with dinner in a bowl garnished optionally, (but best), with some roast sesame seeds. To roast sesame seeds: Add a few Tbs. of white sesame seeds to a dry iron skillet or heavy sauté pan. Heat slowly until seeds begin to lightly brown, pop and become fragrant. Take off heat, place in a sturdy stainless or ceramic bowl and crush them a bit with a knife handle or any blunt weapon. Ground with a bit of salt, this is called "gomashio" (sesame salt), and is a ubiquitous and delicious condiment on every Japanese table.

Seafood | Meats | Chicken | Vegetables