Japanese Cucumber Salad

Japanese Cucumber Salad

1. 2 cups small cucumbers (Kirby cucumbers)
2. 1 tablespoon seaweed 
3. 2 tablespoon rice wine vinegar
4. 2 tablespoon mirin
5. 1 tablespoon soy sauce
6. Toasted sesame salt
7. Salt

1. Thinly slice the cucumbers and place in a bowl.
2. Add 1 teaspoon salt and toss to coat the cucumbers.
3. Set aside for 20-30 minutes to allow the cucumbers to “sweat” or remove excess water.
4. Drain the excess water from the bowl.
5. In a small bowl, stir together the rice wine vinegar, mirin, and soy sauce.
6. Pour the sauce over the green beans. Using kitchen scissors, snip the seaweed into the cucumbers and sprinkle with toasted sesame seeds before serving.
7. Chill for 5 hours before serving.

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