This looks like a simple sunomono-style cucumber dish: thick-cut cucumber pieces (the wedges look lightly salted or pressed, which keeps them crisp) dressed in a creamy, pale sauce with sesame seeds scattered on top. The sauce appears to be a sesame-based dressing, likely ground sesame or tahini-like paste loosened with rice vinegar or dashi, sweetened a little, with grated ginger or ginger juice for brightness. I can't taste it from a photo, so the exact ratios are a guess.
If you want to make a version at home, try these basics:
- Salt and rest the cucumber: Cut Japanese or Persian cucumbers into chunks, toss with a pinch of salt, and wait 10 minutes. Pat dry so the sauce clings instead of pooling.
- Sesame base: Whisk toasted ground sesame with a little rice vinegar, soy sauce, a touch of sugar or mirin, and a spoon of water or dashi until it's pourable.
- Ginger: Add finely grated fresh ginger a little at a time. It is sharp, so taste as you go.
- Finish: Toss just before serving and top with toasted white sesame seeds.
What did the owner say was in the sauce? If anyone at the restaurant knows whether it's sesame, miso or a dashi base, I'd love to hear it.
Also discussed here:
- Gen roll at Gen Sushi
- Miso Ramen with Chashu pork at Gen Sushi
