Marinated Cucumbers With Fried Shallots
by Josh Ku and Trigg Brown
summer
Yield: 4 servings
Ingredients
You have 2 of 7
produce
- ○1½ poundscucumbers(medium)
- ○cilantro leaves
- ✓2garlic(finely grated)
pantry staple
- ✓1½ teaspoonstoasted sesame oil
- ○2 teaspoonskosher salt
other
- ○store-bought fried shallots(store-bought)
- ○½ teaspoonAji-No-Moto umami seasoning(optional)
Instructions
- Peel cucumbers and slice crosswise into 2½"-thick pieces. Cut pieces lengthwise into quarters. Remove seeds; discard.
- Place cucumbers in a sieve and toss with garlic, salt, oil, and seasoning (if using). Set sieve over a bowl and chill, tossing occasionally, at least 30 minutes and up to 4 hours. Taste cucumbers before serving. They might need a bit more salt or sesame oil to bring them back to life.
- Transfer cucumbers to a plate and top with cilantro and fried shallots.
My notes
The MSG might not be essential, but just a tiny bit does magical things to these cukes from Brooklyn's Win Son.