📝 About This Recipe
A quintessential staple of Japanese Izakaya culture, Moro-kyu is the ultimate refreshing appetizer that celebrates the harmony of texture and umami. The name is a portmanteau of 'Moriso' (a chunky, fermented soybean paste) and 'Kyuri' (cucumber), offering a satisfying crunch followed by a deep, savory finish. This dish is prized for its simplicity, making it the perfect palate cleanser or a cooling companion to grilled yakitori and cold beer.
🥗 Ingredients
The Vegetables
- 3 pieces Japanese Cucumbers (Firm and slender; Persian or English cucumbers can substitute)
- 1/2 teaspoon Sea Salt (For 'Itazuri' (salt rubbing) to brighten color)
- 2 cups Ice Water (To shock the cucumbers for maximum crunch)
Crafted Moriso Dip
- 4 tablespoons Miso Paste (Preferably a mix of red and white (Awase miso))
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Toasted Sesame Oil (For a nutty aroma)
- 1 teaspoon Granulated Sugar (To balance the saltiness)
- 1/2 teaspoon Rice Vinegar (To add a subtle brightness)
- 1/2 teaspoon Ginger (Freshly grated)
- 1 teaspoon Toasted White Sesame Seeds (Slightly crushed)
- 1 tablespoon Katsuobushi (Dried bonito flakes, finely minced)
Garnish and Aromatics
- 4 pieces Shiso Leaves (Fresh perilla leaves for plating)
- 1 stalk Scallions (Finely curled or sliced)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for a kick)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly and pat them dry. Trim off both ends of each cucumber.
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2
Place the cucumbers on a cutting board and sprinkle them with the sea salt. Using the palms of your hands, roll the cucumbers back and forth against the board with firm pressure (this is called 'Itazuri'). This process breaks down the skin's bitterness and enhances the vibrant green color.
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3
Rinse the salt off the cucumbers under cold running water.
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4
Prepare an ice bath in a medium bowl. Submerge the cucumbers in the ice water for 5-10 minutes. This is the secret to the signature 'snap' of a professional Moro-kyu.
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5
While the cucumbers chill, prepare the dip. In a small saucepan over low heat, combine the miso paste, mirin, and sugar.
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6
Stir constantly for 2-3 minutes until the sugar dissolves and the miso becomes glossy and slightly loosened. Do not let it boil.
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7
Remove the saucepan from the heat. Stir in the toasted sesame oil, rice vinegar, and freshly grated ginger.
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8
Fold in the crushed sesame seeds and the finely minced katsuobushi. The bonito flakes add a traditional 'Moriso' texture and deep umami. Let the sauce cool to room temperature.
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9
Remove the cucumbers from the ice water and pat them completely dry with a kitchen towel.
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10
Slice the cucumbers into manageable sticks (batonnet style), roughly 3 inches long and 1/2 inch thick. Alternatively, slice them into thick rounds or leave them whole with decorative 'spiral' cuts.
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11
Arrange the shiso leaves on a chilled serving platter or in individual small bowls.
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12
Stack the cucumber sticks neatly on top of the shiso leaves.
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13
Place a generous dollop of the prepared miso sauce in a small ramekin or directly alongside the cucumbers.
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14
Garnish the miso dip with a sprinkle of shichimi togarashi and the finely sliced scallions.
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15
Serve immediately while the cucumbers are ice-cold for the best experience.
💡 Chef's Tips
Always use Japanese or Persian cucumbers; their thin skin and lack of large seeds are essential for the texture. If your miso is very salty, increase the mirin or sugar slightly to find a balance that suits your palate. For a vegan version, omit the katsuobushi (bonito flakes) and add finely chopped walnuts for texture instead. Make sure the cucumbers are bone-dry after the ice bath so the miso dip clings to them rather than sliding off. Prepare the miso dip in advance; it keeps in the refrigerator for up to two weeks and develops more flavor over time.
🍽️ Serving Suggestions
Pair with a crisp, dry Japanese Lager or a chilled glass of Junmai Ginjo Sake. Serve alongside grilled yakitori (chicken skewers) to provide a refreshing contrast to the smoky meat. Include as part of a 'Zensai' (appetizer) platter with edamame and pickled ginger. For a spicy twist, add a tiny dot of Wasabi or Yuzu Kosho to the side of the plate. Works beautifully as a light side dish for a summer lunch of cold Soba or Udon noodles.