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How to Make Kitchen By Mike's Cucumber, Mirin and Sesame Salad at Home

Eat it at Taste of Sydney, then make it yourself.
By Concrete Playground
March 11, 2016
By Concrete Playground
March 11, 2016

Sydney foodies, we're spoilt for choice at every turn. New top-notch eateries are cropping up faster than ever before. If you're struggling to keep up — and who isn't? — never fear Taste of Sydney 2016 is the four-day foodie festival to get to up to speed on the cream of the culinary crop.

Setting up residence in Centennial Park from March 10 to 13, Taste of Sydney in partnership with Electrolux is all about bringing diners and chefs together. Ticketholders will be treated with nosh from some of Sydney's top restaurants, including treats from beloved man-on-the-move Mike McEnearney (Kitchen by Mike), Biota Dining's sustainable modern Australian dishes, fire-cooked noms fromFiredoor, nel.'s fine dining dishes, plus Middle Eastern street food from the crew at Glebe's Thievery. Also joining the deliciousness will be PortenoMoVidaSake, and the newly opened Kensington Street Social, among others.

But we can't wait until then. We annoyed Mike McEnearney to give us a recipe, NOW. NOOOOOOW. So Mike relented and told us how make his fresh, crunchy cucumber, mirin and sesame salad. You can make it too!

Mike McEnearney's Cucumber, Mirin and Sesame Salad


800g cucumber
1 whole long red chill, thinly sliced
1 tbsp toasted sesame oil
1 pinch good quality salt
½ bunch fresh coriander
2 tsp toasted black sesame seeds
2 tsp toasted Japanese sesame seeds
120 ml Mirin and ginger dipping sauce

Slice the cucumber lengthways discarding the seeds. Combine all ingredients in a large bowl, toss and serve.

Mirin and ginger dipping sauce


350 ml mirin
250 ml rice wine vinegar
100 ml raw soy sauce
50 g ginger
50 g eshallots, peeled

Combine all ingredients in a bowl, and let sit for at least one hour before serving.

Published on March 11, 2016 by Concrete Playground
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