• Miwa


最終更新: 7月9日



<Yield> 3 servings

<Prep time> 6 min

<Cook time> 0 min


small cucumber 2


grated garlic 1-2 cloves

soy sauce 1 tbsp

toasted sesame oil 1 tbsp

pinch of salt or ¼ tsp of vinegar (optional as a finishing touch)


1; Grate garlic. Pat cucumber with the rolling pin to break it down a little bit. Chop into big bite size pieces.

2; Mix grated garlic, 1 tbsp of soy sauce, and 1 tbsp of toasted sesame oil. Mix to emulsify and adjust the taste with salt or vinegar if it’s needed.

3; Toss 1 & 2 right before you serve it. Garnish toasted sesame seed or shredded chili if it’s needed.

<Miwa’s tips> ※Watch more on YouTube!

1; 2 cloves of garlic is pretty strong! haha

Feel free to reduce it to 1 clove. If that's the case, add more salt or vinegar to compensate the flavor.

2; Swap garlic for ginger if you want.

<Storage time>

It’s better to be enjoyed right after it’s served. if you want to make it ahead of time, keep dressing and cucumber separately in the fridge for 2 days.

★If you are looking for a sharp and premium quality Japanese knife, click this link! This is the one I use on YouTube. I'm loving it!

2021/06/26 MIWA