Steps

1. Trim the dirty ends from the myoga (Japanese ginger) and slice them thinly.
   🕒 00:56
2. Soak the sliced myoga in water to remove bitterness.
   🕒 01:05
3. Finely chop the scallions.
   🕒 01:09
4. Remove the stems from the shiso leaves and mince them.
   🕒 01:16
5. In a bowl, combine the cooked rice, chopped scallions and shiso leaves, and the well-drained myoga.
   🕒 01:32
6. Add toasted sesame seeds and Uma Ya Tare.
   🕒 01:45
7. Mix everything thoroughly. (Key Tip!) Uma Ya Tare contains sesame oil, garlic, and chicken extract, so simply combining it with the aromatics and rice creates a burst of flavor.
   🕒 01:54
8. Once mixed, form the mixture into triangular rice balls.
   🕒 02:12
9. Peel the cucumbers in a striped pattern using a peeler.
   🕒 02:38
10. Trim the ends and slice the cucumbers into 1cm thick rounds.
    🕒 02:44
11. Place the sliced cucumbers in a resealable bag, add Uma Ya Tare, close the bag, and toss to coat the cucumbers with the sauce. (Key Tip!) If you have time, let it marinate in the refrigerator for about 15 minutes for an even tastier result.
    🕒 02:48
12. Plate the cucumber dish and sprinkle with toasted sesame seeds.
    🕒 03:14
13. Chop the tomato into bite-sized pieces.
    🕒 03:18
14. Sprinkle Uma Ya Tare over the chopped tomato and mix well.
    🕒 03:29
15. Garnish with your favorite toasted sesame seeds, chopped scallions, or shiso leaves as desired.
    🕒 03:35