- 1 large English cucumber, or 2 to 3 Japanese cucumbers
- 1 teaspoon salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 drop soy sauce
Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
May add Wakame (seaweed), crab, and shrimp.
Recipe courtesy of Tomoko Moriguchi