Ingredients
- 3 tablespoons rice wine vinegar
- 2 tablespoons thin soy sauce
- 2 tablespoons tahini
- 1 tablespoon sesame seed oil
- 1 teaspoon sugar
- 1/2 cup canola oil
- 2 tablespoons sliced scallions, green part only
- 1 packages firm tofu, cut into 1/2-inch cubes
- 1 package enoki mushrooms
- 1 cucumber peeled, seeded and 1/16-inch slices
- 1/4 cup toasted sesame seeds, for garnish
- 6 soy sauce eggs, recipe follows
Directions
In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
Soy sauce eggs:
- 6 eggs
- 2 cups soy sauce
- 1 cup water
- 1 slice ginger
- 1/2 teaspoon five-spice powder
Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
Tap eggs gently all over to cover with cracks.
Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
Crack open the eggs and peel them, then slice into wedges.
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By letgo216_12139784
Harlingen, 83
on October 15, 2009
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I made the cucumber salad as a last-minute midnight snack, for some deviation from my usual ACV, pepper, cucumber, & onion mix. I didn't have all the ingredients, so I made some omissions & substitutions, but it turned out pretty good. I never would have thought that a nutty flavor would go well with the vinegar, but they work perfectly together. My generic magic bullet rip-off did a pretty good job emulsifying the dressing. I only ate a little of it, though, and am leaving it to marinade in the fridge overnight, so some of the flavor soaks up inside the veggies.
By kent_870011
Los Angeles, CA
on August 21, 2004
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Beautiful and delicious.
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