Recipe By : Molly MSPRADLEY@delphi.com
Serving Size : 1
Categories : Cucumbers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon toasted sesame seeds -- 350°-5 minutes [9 g]
1 tablespoon sugar [12 g]
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water
1/2 cup rice wine vinegar [125 ml]
2 medium cucumbers -- sliced thin or diced
1/2 cup finely chopped celery [56 g]
Blend liquids and cook until mixture comes to a boil, cook one minute more.
Add sesame seeds and cool. Sprinkle dressing over cucumbers and celery,
chill well.
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NOTES : My mother-in-law serves this at yostinabe (don't hang me if I grossly
misspelled this!) dinners and it is a big hit. It makes a smaller amount
than the delicious Japanese-style dressing on the list before.
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