Kamaboko Cucumber

Bryan Kawakami

• 1 medium Japanese cucumber
• 2 kamaboko (round with hole)
• 3 T. miso
• 1/2 tsp. sugar
• 4 tsp. rice wine

Cut cucumber lengthwise into quarters. Push cucumber into kamaboko hole until it comes out the other end. Cut off extra cucumber sticking out of kamaboko. Cut stuffed kamaboko into 1/2-inch pieces and place on a large plate. Mix miso, sugar and rice wine in a small bowl to make the dipping sauce.