We often ate at a family run Japanese restaurant. Shared our milestone birthdays and anniversaries in this warm and homely restaurant. Simple it was bursting with energy, the staff incredibly talented and the owner Chef Mora humble and generous. Alas the home like restaurant has now been sold. But our memories of good food, laughter and joy remains.
Our girls loved the cucumber salad. Over time, I enjoy and relish it too. Here I have recreated this simple salad. Much to the delight of my family!
Serves 41 large cucumber - shaved lengthwise with a vegetable peeler or mandolin
1 tsp or more crushed Nori - seaweed
2 tsp Mirin
Just before serving toss together the ingredients. Serve chilled with a slice of lemon.
The longer you keep it the softer it will turn.
Traditionally it is very very thinly sliced and soft and sludgy but if you prefer a crunch use small cucumbers and slice it thicker.
Wakame` is the green seaweed that you can find in many stores ready to eat.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.