Sunomono Cucumber Salad

Number of Servings: 2-3

Salad Ingredients:

½ of an English cucumber, unpeeled
Sea salt

1 tablespoon (15 mL) bonito flakes
1 tablespoon (15 mL) light soy sauce
1 tablespoon (15 mL) mirin
2 tablespoons (30 mL) rice vinegar

Garnish: Roasted sesame seeds, finely chopped green onions, and extra bonito flakes

Method:

1. Prepare cucumbers: Cut cucumber in half lengthwise and remove seeds. With a mandolin, or by hand with a very sharp knife, slice cucumber into 1/8 inch thick slices.
2. Place cucumber slices in a bowl and sprinkle with a little sea salt. Set in the fridge for about 1 hour. This will help release the liquid from the cucumbers and make them crunchy.
3. Remove from fridge, and drain excess liquid from the cucumbers. Squeeze the cucumber slices gently in your hands to remove even more excess liquid. Place cucumbers in a salad bowl.
4. Bring a cup of water to a boil and add the bonito flakes. Let infuse for a minute; strain. Add mirin, soy sauce, and rice vinegar. Let mixture cool, and then pour it over the cucumbers. Scoop out the cucumbers and place in a small bowl.  Garnish with chopped green onions, sesame seeds and bonito flakes.