Japanese Cucumber Sunomono

Ingredients

• 2 large cucumbers
• 1 teaspoon salt
• 4 teaspoons white sugar
• 1.5 teaspoons minced fresh ginger root
• 5 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame seeds, or to taste

Steps

1. Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. Just before serving, sprinkle each portion with sesame seeds. Enjoy!