Thinly slice a cucumber lengthwise with a peeler. (They come out cleanly if you lay the cucumber flat on a cutting board.)
Put the slices of cucumber in a bowl, sprinkle with the salt, work it into the cucumber, then set aside for 5 minutes. Once they become wilted, squeeze out the excess water.
Slice the shiso leaves into slivers. (They turn out nicely by loosely rolling the three leaves together before slicing.) Lightly grind the sesame seeds.
Blend the ☆ ingredients well, then add the rest of the ingredients, except for the shiso leaves, and toss. Chill well in the refrigerator, then toss with the shiso leaves right before serving, and it's done.
Note: Since the cucumbers will start to discolor after some time, chill briefly right before serving.
Alternatively, slice the ingredients, chill in the refrigerator separately from the ☆ ingredients, then combine the two right before serving.
For best results,chill in the refrigerator if time allows. For those in a hurry, serve on ice.
Story Behind this Recipe
I wanted to use up my shiso leaves. Since I wanted it to be an easy recipe, I only used ingredients that are generally on hand.
Slice the cucumber as thinly as possible for a nice texture, and use a liberal amount of sesame seeds to increase the flavors; that way, even those who don't like sunomono should be able to eat it. The more shiso leaves added, the more refreshing the taste. You can make a lot for stocking, but add the shiso leaves right before serving (otherwise they will discolor and the fragrance will disappear).