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CUCUMBER SALAD WITH DRIED DAIKON AND
TAKUAN PICKLE
(Serves 1)
1/4 cucumber, cut lengthwise in half, seeds removed, and cut in a few
very large pieces
1 tablespoon dried daikon, soaked in 1/2 cup water for 5 minutes
1 1/2 inch takuan (daikon pickle) cut in thin matchsticks
2 teaspoons brown rice vinegar
1 teaspoon sea salt
1 teaspoon mirin
Put the cucumber pieces in a bowl with most of the sea salt. Mix well
and put a saucer and some weight on them. Cut the soaked daikon in
smaller pieces and cook it in the soaking water with a pinch of salt and
1 teaspoon of the vinegar for 10 minutes without a cover. No liquid
should be left. Allow the dried daikon to cool. Rinse the cucumber and
squeeze a little bit to remove the extra liquid. Mix all the ingredients
with the mirin and the remaining vinegar. Serve cool.
NOTE: Meals in Israel always include some side dishes and great little
appetizers. The following are ones that I thought you might enjoy.
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