Sesame Cucumber Salad – Simply Refreshing
Inspired by our phenomenal dinner at Ippudo NY, I couldn’t wait to recreate our experience. Sadly, this young, culinary Jedi will have to settle for the simplest of the dishes. Pork belly swimming in savory pork broth, you will have to wait…
After a day’s worth of pestering, I finally convinced him to succumb to the notoriously long wait at Ippudo in the East Village. Believe it or not, we still had to endure a 30 minute wait despite our 11:45pm arrival. Thank goodness it was well worth it!
I’m a bit hesitant to reminisce about our delicious meal in fear of suffering from withdrawal symptoms. Feel free to peruse through my review on Yelp if you’d like to know more about this divine experience. Meanwhile, I present to you my rendition of the sesame cucumber salad that helped ease our guilt of mass pork belly consumption.
|3||small seedless Japanese cucumbers (sliced in thick circular chunks)|
|2||Tbsp sesame oil|
|1||tsp red chili flakes (more if you like it spicy like I do!)|
|1||Tbsp finely minced sesame seeds (I used wasabi-infused seeds)|
|fine sea salt to taste|
- In a small bowl, combine sesame oil, chili flakes and sea salt. Mix well.
- With a sharp paring knife, make tiny incisions along the cucumber rind (this will allow more flavor to seep in).
- Toss cucumber together with the sesame oil mixture and refrigerate overnight. Garnish with sesame seeds.