Side Dish: Japan – 柚子胡椒きゅうりと大根の酢の物 ▶ Yuzu-Kosho Kyuuri to Daikon No Sunomono (Cucumber and Daikon Vinegared Salad with Yuzu Pepper Paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

1 English cucumber, thinly sliced
1 cup (120 g) daikon radish, thin half-moons
1 tbsp (7 g) dried wakame seaweed
1 / 2 tsp kosher salt (for salting vegetables)
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) yuzu juice (or 1 / 2 tbsp lemon juice + 1 / 2 tbsp lime juice)
1 / 2 tsp yuzu kosho (adjust to taste)
1 tbsp (12 g) sugar
1 tsp (5 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
1 tbsp (9 g) toasted white sesame seeds
1 tbsp thinly sliced scallion or shredded shiso (optional)

Instructions

Place dried wakame in a bowl, cover with cold water, and soak until softened, 5 minutes. Drain and chop if pieces are large.
In a separate bowl, toss cucumber and daikon with the kosher salt. Let sit 10 minutes to draw out excess moisture. Rinse briefly and squeeze gently to remove water; pat dry.
Whisk together rice vinegar, yuzu juice, yuzu kosho, sugar, soy sauce, and toasted sesame oil until the sugar dissolves.
Combine cucumber, daikon, and wakame with the dressing; toss to coat evenly.
Let sit 5–10 minutes to lightly pickle and meld flavors. Sprinkle with toasted sesame seeds and scallion or shiso just before serving.
Serve chilled alongside the miso-marinated butterfish to cut richness with bright, citrusy acidity and gentle heat.