Myoga & Cucumber Salad

A refreshing salad with thinly sliced myoga and cucumber dressed in ponzu and sesame. Light and aromatic.

Ingredients

Myoga (Japanese Ginger)1 bud

Cucumber1/4

Sesame1 tsp

Ponzu1/2 tsp

Instructions

1. 1Thinly slice 1 myoga bud and cut 1/4 cucumber into thin half-moons.
2. 2Soak myoga slices in cold water for 2 minutes to mellow the flavor, then drain.
3. 3Toss myoga and cucumber with 1/2 tsp ponzu and 1 tsp toasted sesame.
4. 4Serve chilled as a side dish.

Burpi

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