Bring water to a boil to cook the pasta. Meanwhile, thinly slice the cucumber with a mandoline, and sprinkle with a little salt. When the sliced cucumber has wilted, squeeze out the water. Cut the takuan and shiso leaves as well.
Add 2 tablespoons of salt (not listed) in the large pot of boiling water, and cook the pasta until al dente.
Put the olive oil and garlic in a frying pan, heat over low heat until fragrant, and add the sauce ingredients.
Add the cooked pasta, takuan, cucumber and shiso leaves to the frying pan from Step 3, and mix altogether over low heat.
Transfer the pasta and sauce to serving plates. Sprinkle with sesame oil and sesame seeds, and squeeze over some lemon juice to finish. Done.
Story Behind this Recipe
I came up with this recipe for my takuan-loving family.
Adjust the taste with salt if needed. This pasta tastes better with a generous amount of lemon juice!