About the Recipe
Thinly sliced cucumbers, tossed with rice wine vinegar, mirin and chili flakes make a delicious light salad or garnish. The addition of toasted sesame seeds makes this dish extra tasty.
4 cups Japanese cucumbers or 2 English cucumbers
6 Tbsps rice wine vinegar
2 Tbsps mirin (or 2 more Tbsps rice wine vinegar)
1 Tbsp Sucanat
1/4 tsp sea salt (or to taste)
1/8 tsp dried chili flakes
toasted sesame seeds, optional
In a bowl, mix together the rice wine vinegar, mirin, sugar, salt and chili flakes.
Slice the cucumbers using a mandolin or with a knife into uniformly thin slices.
Add the cucumbers to the dressing. Toss, cover with plastic wrap and place in the refrigerator for at least an hour. The longer it sits the more flavor is absorbed.
To serve, strain the cucumbers and serve as a light salad or garnish. If desired, sprinkle with toasted sesame seeds.