Wednesday, September 2, 2009

quick pickled veggies

these compliment the sesame seared ahi tuna and ginger scented rice. they are fast, and a perfect blend of vinegar and sugar. they don't keep for long, so they should be made the day you plan to serve them.

5 small carrots peeled

1 large english cucumber, peeled and seeded

¼ cup mirin

¾ cup rice wine vinegar

1 tablespoon toasted sesame seeds

¼ cup chopped cilantro

grate carrots and cucumbers (i use my food processor for this because it makes quick work of the job). mix the mirin, vinegar, sesame seeds, and cilantro and then add the vegetables. stir occasionally and let sit for 30 to 45 minutes…just long enough to make the rest of the meal.

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