Kyoto Cooking Circle monthly recipe
Kyuuri-to-myoga-no-misozuke
(Cucumber &myoga with miso sauce)
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"cucumber & myoga with miso sauce" suggests the taste is suitable for early summer season.


Please refer to "Chikuzen-ni"(the typical Japanese sauteed & simmered vegetables with chicken) and "Kakitama-jiru" (beaten egg soup).

　　　　　　　　　　　　　　
Ingredients (4 servings)：
4 cucumber, 4 myoga (Japanese ginger),
4 Tbsp miso, 2 Tbsp mirin, pinch of salt
Directions:
  1. Salt cucumbers and roll them, pressing lightly, on a cutting board.
    Boil briefly in water and soak in cool water. Cut it in small pieces ( bite size).
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  2. Chop myoga into thin ring shapes
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  3. Combine seasonings, add cucumbers and myoga, and mix well.

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  4. Serve.
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