5-Min Spicy Miso Cucumber Salad That Will Hook You Forever!

By Sudachi · 5 min

Ingredients

Instructions

1. In a mixing bowl, combine 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp yellow miso paste (awase), ½ tsp chili oil (rayu), ½ tsp sugar and ½ tsp chili bean sauce (toban djan).
2. Mix well until smooth with no lumps of miso.
3. Wash 2 Japanese cucumbers (or half the amount of English cucumber), dry them and cut off the ends.
4. Lightly bash the cucumbers with a rolling pin until cracked but not mashed.
5. Tear the cucumbers into bite-sized pieces by hand rather than cutting them with a knife.
6. Add the cucumber pieces to the sauce and toss until evenly coated.
7. Serve, topped with toasted white sesame seeds and chili threads. Alternatively, cover and refrigerate for later.

Summarized from Sudachi's video. Watch it for the details.

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