Step by step

Method

4 steps

1. 1

   Slice 1–2 cucumbers as thin as you can (a mandoline helps). Toss with ½ teaspoon salt and let sit in a colander 10 minutes — they'll droop and release water. Squeeze firmly in a towel until they feel limp and dry; this keeps the dressing from watering down.

2. 2

   Whisk 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon soy sauce, and a pinch of salt until the sugar dissolves. Taste — you want bright and lightly sweet, not candy.

3. 3

   Toss the cucumbers with the dressing. Optional: add a few wakame strands (soaked and drained) or thin carrot ribbons. Chill 10–15 minutes so the vinegar soaks in.

4. 4

   Serve in small bowls with sesame seeds on top. It should taste clean and crunchy-sour — a side that wakes up a heavier main.