Quick Weeknights · Japanese
Shiso Cucumber Salad
A refreshing, vibrant side dish featuring crunchy cucumber slices infused with the unique herbaceous scent of fresh shiso leaves.
Why This Works
Salting the cucumbers draws out moisture through osmosis, resulting in a significantly crunchier texture that better absorbs the acidic rice vinegar dressing.
The Upgrade
Add a few drops of toasted sesame oil to provide a nutty contrast to the bright, herbaceous shiso.
Chef's Secret
Michelin TechniqueThe key is squeezing the cucumbers thoroughly; if any water remains, the dish will lose its crisp texture and become diluted.
Ingredients
Total time including resting: 15 min
Directions
Toss the cucumber slices with the salt in a colander and let sit for 10 minutes.
Squeeze the cucumbers firmly with your hands to remove all excess liquid.
Transfer the dried cucumbers to a clean mixing bowl.
Add the rice vinegar and gently toss to coat the cucumber slices evenly.
Fold in the julienned shiso leaves just before serving to keep them from wilting.
Wine Pairing
Albariño
White Wine
The BottlePazo de Señorans Albariño
Its saline quality and high acidity make it the ultimate partner for fresh, crunchy cucumbers. The wine's aromatic citrus profile emphasizes the refreshing scent of the shiso.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cold Somen Noodles
These thin wheat noodles cook in under two minutes and make the salad a hearty, complete meal.
Ingredients
Directions
Bring a large pot of unsalted water to a boil.
Add somen and cook for 90 seconds until tender.
Drain and rinse thoroughly under cold running water to remove excess starch.
Toss with sesame oil.
Serve in chilled bowls topped with tsuyu, scallions, and sesame seeds.
Side Dish
Pan-Seared Tofu
Crispy tofu cubes provide a dense, satisfying protein to accompany the light cucumber salad.
Ingredients
Directions
Toss pressed tofu cubes in potato starch to coat evenly.
Heat oil in a non-stick pan over medium-high heat.
Sear tofu on all sides until golden and crisp, about 8 minutes total.
Whisk together soy sauce, mirin, and ginger.
Pour the glaze into the pan, tossing briefly to coat.
Remove from heat immediately and serve crisp.
Member Reviews
How did it turn out?
Rate this recipe
My new go-to. Even my picky kids cleaned their plates.
This Shiso Cucumber Salad came out incredible. The chef's secret tip is worth the price of admission.
The timing on the steps was spot on. Came out perfect on the first try.
Loved the short ingredient list. Everything was already in my pantry.