Cucumber, green shiso salad

 

Ingredients

・Cucumber: 2

・Green shiso leaves: 6

・Myoga (Japanese ginger): 2

・A: Shiro-dashi (white soup stock): 1 tbsp

・A: Lemon juice: 1/2 tbsp

・A: Sesame oil: 1 tbsp

・A: Sugar: 1/2 tsp

・A: Pepper: A pinch

・Toasted sesame seeds: 1 tbsp

Instructions

1. Cut the green shiso leaves in half lengthwise and shred them. Cut the myoga into quarters lengthwise and slice thinly.

2. Trim the ends off the cucumbers, pound them with a rolling pin (or similar tool), and tear them into bite-sized pieces.

3. Place the cucumbers from step 2 into a bowl, then add the green shiso and myoga.

4. Mix together the ingredients marked "A" to make the salt-based dressing.

5. Add the dressing from step 4 and the toasted sesame seeds to the bowl, mix everything together, and it's ready to serve!