To make the salad, mix together the rice wine vinegar, mirin, sugar, salt and chili flakes.
Note: For this recipe you can use regular English, Japanese or mini cucumbers. We do not recommend using regular field cucumbers, because they often have bigger seeds and a higher water content.
Thinly slice the cucumbers and add the cucumbers to the dressing. Toss, cover and place in the refrigerator for at least an hour, or even overnight. This will give the cucumbers time to absorb the flavors.
Strain the cucumbers and serve as light salad or garnish.
If desired, toasted sesame seeds and a touch of toasted sesame oil can be added as well.
- 6 tbsp rice wine vinegar
- 2 tbsp mirin
- 1 tbsp sugar
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp dried chili flakes
- 4 cups Japanese cucumbers - can substitute with 1/2 English cucumber