About this recipe

✨

Recipe highlight

Why you’ll love it

Cool, crunchy, and perfectly balanced — Japan’s answer to summer heat! 🧊

Ingredients

• 🥒 2 Japanese cucumbers (or 1 English cucumber, ~250 g)
• 🧂 ½ tsp salt
• 🍶 2 tbsp rice vinegar
• 🍯 1 tbsp sugar
• 🍶 1 tsp soy sauce glutensoy
• 🛢️ 1 tsp toasted sesame oil sesame
• 🌿 1 tsp toasted sesame seeds sesame
• 🧅 1 tbsp finely sliced spring onion (optional)

Preparation

• 1 Slice Cut cucumbers into thin rounds. Sprinkle with salt and let sit 10 min to draw out moisture.
• 2 Drain Gently squeeze cucumbers and pat dry with paper towel.
• 3 Mix dressing In a small bowl, whisk rice vinegar, sugar, soy sauce, and sesame oil until sugar dissolves.
• 4 Combine Toss cucumbers in dressing; chill 10–15 min before serving.
• 5 Garnish Sprinkle with sesame seeds and spring onion.

Timing details

Nutrition

Estimated values per serving.

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