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Miso Grilled Cucumbers

Yield 6 servings (serving size: 4 cucumber spears)
These distinctive cukes make a choice side for grilled poultry, beef, and fish. Look for miso in the refrigerated sections of large supermarkets and Asian markets. You'll find mirin in your supermarket's international section.

Ingredients

  • 1/4 cup white miso (soybean paste)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon dark sesame oil
  • 6 medium pickling cucumbers (about 2 1/4 pounds), quartered lengthwise
  • Cooking spray
  • 1 teaspoon sesame seeds, toasted
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 54
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.3 g
  • protein 3.8 g
  • carbohydrate 8.6 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 360 mg
  • calcium 35 mg

How to Make It

  1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add cucumbers to bowl, tossing to coat. Cover and marinate in refrigerator 1 1/2 hours.

  2. Prepare grill to medium-high heat.

  3. Remove cucumbers from bowl, reserving marinade. Arrange cucumbers in a single layer on grill rack coated with cooking spray; grill for 2 minutes, brushing cucumbers with reserved marinade. Turn cucumbers over, and grill for 3 minutes or until browned, brushing with reserved marinade.

  4. Sprinkle cucumbers with sesame seeds and pepper. Serve immediately.