Japanese Sunomono Cucumber in Sweet Vinegar

What you need

• 2 Japanese cucumbers, about 300 g, or 1 English cucumber
• 3/4 tsp salt, divided
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 tsp light soy sauce
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Trim the ends off the cucumbers and slice them into rounds about 2 mm thin. A mandoline makes this fast.

2. 2

   Toss the slices with 1/2 tsp of the salt in a bowl and leave for 10-15 min, until they go limp and release water.

3. 3

   Rinse briefly, then squeeze the slices firmly by the handful to press out as much water as possible.

4. 4

   In a clean bowl, stir the vinegar, sugar, soy sauce and remaining salt until the sugar dissolves.

5. 5

   Add the cucumbers and toss to coat.

6. 6

   Chill for a few minutes if there is time, then taste and add a pinch more salt if needed.

7. 7

   Serve in small mounds with a little of the dressing, sprinkled with the sesame seeds.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.