Recipe courtesy of Robert Irvine
Episode: Far East Feast
Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 3/8 cup rice wine vinegar
  • 1/2 teaspoon salt
  • 3/8 cup miso (soybean paste)
  • 1 cup sesame oil
  • 6 cups shredded dashi kombu (kelp)
  • 2 English cucumbers, peeled, seeds removed and cut into chunks
  • 2 tablespoons sesame seeds

Directions

Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.

Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.

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Step-by-step photos

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