Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative.
This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
1 tablespoon sesame seeds
1 pound Japanese or English cucumbers
1/2 teaspoon salt
1/3 cup seasoned rice vinegar
1/4 teaspoon instant dashi granules
1 teaspoon Asian sesame oil, or to taste
Preparation
Step 1
In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices. Sprinkle cucumbers with salt and drain in a colander 10 minutes.
Step 2
In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat. Salad may be made 1 hour ahead and chilled, covered.
Step 3
Serve salad at room temperature or chilled, sprinkled with sesame seeds.
