Back to 4 servings 2 Japanese or Persian cucumbers, about 1 pound total; thin-skinned, seeds scooped out if large 0.25 teaspoon kosher salt, for drawing out moisture; use half as much table salt 3 tablespoons rice vinegar, unseasoned 1 tablespoon sugar, white or light brown, to taste 1 tablespoon light soy sauce, usukuchi if you can find it; regular soy sauce works 1 teaspoon toasted sesame oil, optional 1 teaspoon toasted sesame seeds, for garnish 0.25 teaspoon crushed red pepper flakes, optional, more for heat
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1 Step 1: Slice the cucumbers into thin rounds, about 1/8 inch (3 mm) thick, with a knife or mandoline. Toss them with the salt in a medium bowl.2 Step 2: Let the cucumbers rest for 5 to 10 minutes until they soften slightly and release liquid.3 Step 3: Squeeze the cucumbers firmly by the handful to remove as much water as possible, then pat dry with paper towels.4 Step 4: Whisk the rice vinegar, sugar and soy sauce in a small bowl until the sugar dissolves. Stir in the sesame oil and red pepper flakes if using.5 Step 5: Toss the cucumbers with the dressing until evenly coated.6 Step 6: Chill for 15 to 20 minutes so the flavors meld, then sprinkle with sesame seeds and serve.getsaucepan.com/r/e17bd329-6bc9-5d2d-9e09-5e9787aed826
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