This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds. Joanne Chang and her mother created the recipe together, and it's now a customer favorite at Myers + Chang.
Yield:
12
Recipe from
Recipe Time
Total:
25 Minutes
Ingredients
3
seedless cucumbers, chilled in the freezer for 10 minutes
1/2 cup
toasted sesame oil
1/3 cup
rice vinegar
Kosher salt
1/2 cup
sesame seeds
1/2 teaspoon
crushed red pepper
4
scallions, coarsely chopped
Preparation
Cut the cucumbers lengthwise into eighths, then cut them crosswise into 2-inch-long sticks. In a large bowl, combine the sesame oil, vinegar and a large pinch of salt. Add the cucumbers and toss well. Let stand for 10 minutes, tossing a few times.
In a mini food processor, combine the sesame seeds, crushed red pepper and 1 1/2 teaspoons of salt. Process until the sesame seeds are coarsely chopped. Add half of the mixture to the cucumbers and toss well. Arrange the cucumbers on a platter. Sprinkle with the remaining sesame seed mixture and the scallions and serve.
Note:
November 2010
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