Ingredients Jump to Instructions ↓

  1. 2 small Japanese cucumbers, peeled and cut into 1/2-inch-thick slices

  2. 1 teaspoon salt

  3. 1 teaspoon sugar

  4. 2 tablespoons light soy sauce

  5. 1/2 teaspoon dark sesame oil

Instructions Jump to Ingredients ↑

  1. In a large colander, toss cucumbers with salt, refrigerate 1 to 2 hours. Rinse cucumbers under cold water; drain well.

  2. In a medium bowl, combine sugar and light soy sauce. Add cucumbers to sugar mixture, refrigerate until chilled. Toss with sesame oil and serve.


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