Salt the cucumber first to draw out excess water. This prevents the dressing from becoming diluted.
What You Need
- 2 Japanese cucumbers or 1 English cucumber
- ½ tsp salt
Dressing:
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp soy sauce
- ½ tsp sesame oil
Optional add-ins: wakame seaweed (soaked and drained), cooked shrimp, octopus, crab
How to Make It
Salt cucumbers: Slice cucumbers very thin — a mandoline if you have one. Toss with salt. Let sit 10 minutes. Squeeze firmly to remove water.
Make dressing: Combine rice vinegar, sugar, soy sauce, and sesame oil. Stir until sugar dissolves.
Dress: Toss salted, squeezed cucumber with dressing. Add wakame or seafood if using.
Rest: Let sit 10 minutes in the refrigerator for the flavors to develop.
Serve cold, topped with sesame seeds.
From our Tokyo Meets Tuscany collection.