Midori-zu is a vibrant Japanese green vinegar sauce that combines grated fresh cucumber with a balanced dashi-vinegar base, staying bright green when the cucumber is added just before serving. It's an elegant, refreshing condiment for raw fish, cooked proteins, and grilled vegetables.
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In a bowl, mix dashi, vinegar, soy sauce and mirin and place in the refrigerator until ready to use.
Grate or finely chop one whole cucumber. If Japanese cucumbers are unavailable, use English cucumbers instead.
Place cucumber in a separate bowl if not serving immediately to preserve its vivid green color.
Combine cucumber with the dashi mixture when ready to serve.
Store the dashi-vinegar base covered in the refrigerator for up to 4 days; keep grated cucumber in a separate covered bowl for up to 1 day, then combine just before serving.
Separating the grated cucumber preserves its vivid green color and prevents it from becoming waterlogged or discolored by the acidic vinegar mixture.
Yes, prepare the dashi-vinegar base and refrigerate it. Grate the cucumber fresh or store it separately, then combine just before serving for best color and texture.
Japanese cucumbers are smaller, thinner-skinned, and have fewer seeds; English cucumbers are larger but work as a direct substitute with slightly more liquid released when grated.
Sashimi-grade fish, pan-fried chicken, grilled eggplant, and seared tofu all complement its refreshing, tangy-umami profile.
Yes, maintain the ratio of 5 oz dashi to 1 oz each of vinegar, soy sauce, and mirin, and grate one whole cucumber per batch of base.
