For the past few months, Bud and I have been a part of a supper club here in Austin. We’re not a formal group by any means. There’s no schedule and no dress code. You can come and go as you please. But, we are very serious about the food that’s served at supper club. Each time we meet, there’s a theme. Everyone takes a course in advance and makes something according to the theme. It’s been a fabulous way to get introduced to new foods and to make foods that I wouldn’t otherwise make on my own. For our most recent supper club, we were entirely Japanese themed.
While I’ve typically been responsible for dessert in the past, this time I decided to tackle an appetizer for supper club. I’m not super well versed in Japanese cuisine, but of course Pinterest helped me out. I wanted to make two things to make sure we had options for everyone in the group. For the first dish, I couldn’t resist making my spicy garlic edamame! I opted for a simple Japanese cucumber salad as my second dish.
As a happy accident this cucumber salad ended up complimenting a more spicy dish that another couple brought to dinner. It worked out perfectly! This Japanese cucumber salad is light, tangy, and refreshing. And it’s super easy to make! Now that I’m a little more knowledgeable in Japanese cuisine, I’ might start to make it more often in my own kitchen!
Japanese Cucumber Salad
- 3 large cucumbers
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 taplespoon sesame seeds
With a mandolin slice set at 1/8 of an inch, slice each cucumber evenly. Place the cucumber in a bowl and season with salt. Remove excess moisture from the cucumbers by patting the slices dry with paper towels or a tea towel.
To make the dressing, whisk together sugar, soy sauce and rice vinegar in a small bowl. Pour the dressing over the cucumbers and gently mix to combine.
Garnish with sesame seeds and serve.