Sesame cucumbers

Sesame cucumbers

By
From
Supernormal
Serves
6
Photographer
Earl Carter

In 2013 my development chef, John Paul Twomey, and I were invited to cook on Shodoshima Island in Japan as part of the Setouchi International Art Festival. On the opening day of the event a large yakitori welcome dinner was served by the locals. The banquet we were served included these lightly cured and seasoned cucumbers rolled in toasted sesame seeds — crunchy, sweet and savoury.

Ingredients

Quantity Ingredient
80ml sweet ginger vinegar
60ml rice wine vinegar
2 tablespoons soy sauce
6 baby cucumbers
3 tablespoons sesame seeds, toasted
6 short bamboo skewers

Method

  1. Mix together the vinegars and soy sauce in a bowl and set aside.
  2. Peel 3 strips of skin off the cucumbers, lengthways, creating a striped pattern running the length of each cucumber. Submerge the cucumbers in the vinegar mixture and refrigerate overnight.
  3. Grind the sesame seeds using a mortar and pestle until you have a coarse meal.
  4. Remove the cucumbers from the pickling liquid and impale each one lengthways on a bamboo skewer.
  5. Spread the ground sesame seeds on a plate. Roll the cucumbers through the ground seeds to evenly coat them. Serve immediately.
Tags:
super normal
andrew
mcconnell
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