Cucumber Sunomono

Instructions

1. 1

   Slice the Japanese or Persian Cucumbers into thin rounds, about 1/8 inch thick. A Mandoline makes this very easy, but a sharp Knife works perfectly well.

2. 2

   Place the Japanese or Persian Cucumbers slices in a Colander set over a Mixing Bowl. Sprinkle with the Kosher Salt and toss well to coat. Let sit for 10 minutes — the Salt will draw out excess water, keeping the salad crisp and preventing it from becoming watery.

3. 3

   While the Japanese or Persian Cucumbers rest, make the dressing: combine the Rice Vinegar, Sugar, and Soy Sauce in a small Mixing Bowl. Stir until the Sugar is completely dissolved. If using, stir in the Sesame Oil.

4. 4

   After 10 minutes, squeeze the Japanese or Persian Cucumbers slices firmly between your palms (or wrap in a clean Kitchen Towel and wring) to expel as much water as possible. This step is key — don't skip it.

5. 5

   If using Wakame Seaweed, rehydrate it now by soaking in cold water for 5 minutes. Drain well and roughly chop into bite-sized pieces.

6. 6

   Combine the squeezed Japanese or Persian Cucumbers (and Wakame Seaweed if using) in a Mixing Bowl. Pour the dressing over and toss gently to coat every slice evenly.

7. 7

   Refrigerate for at least 10 minutes to let the flavors meld and the Japanese or Persian Cucumbers chill through. They can marinate for up to 1 hour.

8. 8

   To serve, use Tongs or chopsticks to transfer the Japanese or Persian Cucumbers into small bowls or a shallow serving dish, leaving behind any excess liquid that has pooled. Top with toasted Sesame Seeds and fresh grated Ginger if using. Serve immediately, cold.

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