Cucumber Yuzu Tea Sandwiches

June 19, 2019

Oh boy. Before I talk about these refreshing cucumber yuzu tea sandwiches… let me just say that a lot has happened since my last post.. (Feb?! ….Embarassing)

First off, O and I moved to Hell’s Kitchen. YESS!!! We have a somewhat real kitchen. I also visited London and Paris for a few days to visit my old roommate-C as a fun girls trip…very much needed… and since tea time is quintessential in London,  we stopped by Kaia, which inspired this recipe with its bite-sized fusion rice balls and pastries.

Earlier this month, I did a lightning talk about designing better instructions via diagramming. It’s been a while since I’ve public spoke, and it was a bit nerve  racking but also fun. Unlike just talking about my blog, I wanted to research and have something more applicable to my audience, so I geeked out and studied the extent of how diagrams have been used throughout history (very fascinating), how people develop diagrammatic languages, and execute it with examples of my blog. After a stupid amount of hours of locking myself onto research, revising, and verbally repeating it to myself for practice…. I presented it and you can listen to / watch it… here.

As I’ve been reflecting on my 6 month anniversary of working full time as a UX designer, I’ve realized that I truly love being in tech and having an architecture background. Although I wasn’t meant to become an architect, there are so many amusing ooohs and aaah’s that I get from saying “I was an architect” and people strangely seem to trust me more with design decisions (they say architects are good problem solvers with practicality + design for the people + ADA/code compliance sensitivity, which is true to an extent) However, when O and I get into arguments about what furniture (like a show rack) to put into our apt and one of us throws a huge rant… I am ashamed of having an architecture background. Although we met via architecture school, I still can’t tell if both of us studying architecture is a good or bad thing. Despite our argument over our new Muji shelf in our home that we’re trying to accustom to, we’ve apparently, hit the 2 year mark.. So wah-lah! We’re off to visit Niagara Falls tomorrow to celebrate – also something my dad kept insisting I visit.

Well, because I’m inspired by London’s tea time (finger sandwiches) and wanted to use this gorgeous and refreshing Yuzu juice Majima-san gave me, I figured we could make cucumber yuzu tea sandwiches. Oh, and thank you neighborhood church for the free bread. (From now on I’ll probably make more sandwich recipes)Why don’t we start off summer with cucumber tea sandwiches?  I’m packing myself and Oly some for the road.

CUCUMBER YUZU TEA SANDWICH

Ingredients

Preparation Time
15 min.
Service Size
6 small sandwiches
  • 1 cucumber
  • 3 slices white bread
  • 4 tbsp kewpie mayo
  • 1 tsp lemon juice
  • 1 tbsp yuzu juice
  • 2 bite size brie
  • 1 small avocado
  • chives (for garnish)

Special Equipment

Directions

Step 1.

Using 3″ cookie cutter, slice out 3″ circles out of each slice of white bread.

Step 2.

Mix 2 tbsp Japanese mayonaise into a small mixing bowl. Slice open avocado, and mix in. Then add 2 tbsp of yuzu juice into the bowl, 1 tsp lemon juice, chopped chives, and salt to taste.

Step 3.

Slice a small piece of brie cheese and place over the cut out bread.

Step 4.

Slice 1/8″ thick cucumbers and stack over the brie cheese.

Step 5.

Add small teaspoon or dollop of avocado yuzu paste over.

Step 6.

Close the tea sandwich and add sprigs of chives to garnish.

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