Ingredients
Scale
- 1 large cucumber, sliced
- 1 cup enoki, cleaned & separated
- 1 sprig of scallions, sliced
- 1 Tbsp hot sesame oil
- 1 tsp sesame seeds
- Sesame Dressing
- 1 tsp masago (optional)
Instructions
- After washing fresh ingredients, slice the cucumbers & scallions. In a bowl, place the cucumbers first, followed by the scallions.
- Set a frying pan on medium heat with the hot sesame oil. Fling a droplet of water onto the frying pan to test whether it’s hot. If it sizzles, you’re ready to add the enoki. Sautée the enoki for 2 minutes or until they become slightly translucent with a bit of a crisp.
- Remove the enoki from heat & add the enoki onto the salad. Add the masago & sprinkle on the sesame seeds along with the desired amount of sesame dressing. Enjoy!
Notes
- I did not include the recipe for the sesame dressing because I felt the version I used was not something I’m too fond of. When I figure out a better recipe, I will be sure to post it. If you’re not a fan of heat on your salad, substitute the hot sesame oil with regular sesame oil.
- Prep Time: 5
- Cook Time: 2
- Category: Appetizers
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 207
- Sugar: 5
- Sodium: 10
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 17
- Protein: 4
- Cholesterol: 0