Sprinkle coarse salt on the cucumber and roll on a cutting board while pressing down with the palm of the hand.
Let sit for about 10 minutes, then rinse lightly.
Trim both ends and chop evenly into 3 to 4 pieces, then quarter each piece lengthwise.
Combine salt and the ☆ seasonging ingredients, add cucumbers and toss. Next, add ground sesame seeds.
Transfer to a serving dish, sprinkle with bonito flakes and serve.
Story Behind this Recipe
I wanted to recreate what I ate at an izakaya (Japanese pub).
When brining, be sure to thoroughly coat the cucumber and roll enough to brine it. Use the amount of salt that suits your taste. The taste will improve if you let it sit in the refrigerator for a bit. Once you taste this, you can't stop eating!! Try one and see...