Ingredients

• 3/8 cup rice wine vinegar
• 1/2 teaspoon salt
• 3/8 cup miso (soybean paste)
• 1 cup sesame oil
• 6 cups shredded dashi kombu (kelp)
• 2 English cucumbers, peeled, seeds removed and cut into chunks
• 2 tablespoons sesame seeds

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Instructions

1. Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
2. Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.