Miso Walnut Chutney Boats


Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I first had this in Japan. Delicious! Try it also on slices of raw daikon or on rice crackers.


  • ½ cup miso (white if you like it milder, red if you like it stronger)
  • ¼ cup mirin
  • 2 tablespoons sugar
  • 3 tablespoons sake
  • cup toasted walnuts, finely chopped
  • Hot pepper sesame oil
  • 1 English or Armenian cucumber


IN A SMALL SAUCEPAN, combine the miso, mirin, sugar, and sake and cook over low heat for 3 to 4 minutes, stirring constantly to dissolve the sugar and drive the alcohol off the mirin and sake. Remove from the heat and stir in the walnuts and drops of hot pepper sesame oil to taste (about ¼ teaspoon or so).

Split the cucumber in half and scoop out the seeds with the point of a teaspoon. Cut into 2-inch sections and spoon a little of the chutney into each. Top with a walnut piece or half, if you want to get fancy.