Crisp Myoga & Garlic Sunomono with Shiso
Details
Tiny myoga buds, crisp cucumber, and a cheeky garlic kick — pure sunomono joy.
Ingredients
Instructions
Prepare the Vegetables
Wash the cucumbers and slice them paper-thin (use a mandoline if you have one); thinly slice the myoga, garlic and shiso leaves.
Make the Pickling Liquid
In a small bowl combine rice vinegar, yuzu (or lemon) juice, sugar, salt and a tiny drizzle of sesame oil if using; stir until the sugar and salt dissolve.
Salt and Press
Toss cucumber and myoga with the salt and let sit 5–10 minutes to draw out moisture; gently press or pat dry with kitchen paper to remove excess liquid.
Marinate
Combine the vegetables with the pickling liquid, add thinly sliced garlic and shiso, toss gently and sprinkle toasted sesame seeds over the top; refrigerate for at least 20 minutes (longer for deeper flavor).
Serve
Plate chilled in a shallow dish, finish with a light dusting of shichimi if desired and an extra scatter of sesame seeds; serve as a crisp, garlicky side with grilled fish, rice or as part of a bento.
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