Cucumber and Myoga Salad
Japanese ginger adds a refreshing and zesty zang.
15min
17kcal
400mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel off random sections from the cucumber. Quarter lengthwise and cut into 3 to 4 cm (1.5 in.) long pieces. Place in a storage-use plastic bag and pound to soften with a wooden pestle or similar kitchen tool.
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Thinly slice the Japanese ginger. Divide the lemon slice into eighths.
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Add (2) and the soy sauce into the plastic bag (1) and massage. Once the flavor is somewhat soaked in, serve into bowls and enjoy.
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