Kyuri no Suzuke

Ingredients for 2 servings:

• 1 cucumber(s)
• 1 bunch of spring onions
• 1 tbsp rice vinegar
• 1 tsp ginger root
• 2 tsp soy sauce, Japanese
• 2 tsp sugar
• some sesame, white
• some sesame, black
• some spice mix (Shichimi Togarashi)
• some salt

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

Japanese cucumber salad

Wash and peel the cucumber. Cut into thin slices or grate and season generously with salt, then set aside in a colander for about 20 minutes. Then rinse off the salt under running water and squeeze the cucumber slices dry or spin them dry. Peel and finely grate the ginger. Combine the rice vinegar, soy sauce, ginger, and sugar and mix with the cucumber slices. Trim the spring onions, finely slice them, and add them to the salad. Lightly toast the black and white sesame seeds in a dry pan and sprinkle with shichimi togarashi over the salad, if desired.