Paper-thin Japanese cucumber slices cured with salt to stay firm and crisp, then marinated in a sweet-tangy dressing with rice vinegar and soy sauce. Classic sunomono: bright, clean, and finished with a sesame kick.
Wash the Japanese cucumbers and slice them very thinly. Use a mandoline for even cuts; if using a knife, take your time so the slices stay delicate and not crushed.
Mix the cucumber with the salt and let it rest for 10 minutes. Then gently squeeze it by hand and drain the liquid; it should be flexible but still crisp.
In a bowl, combine the rice vinegar, soy sauce, white sugar, and sesame oil. Whisk for 30 seconds, until the sugar dissolves and the dressing looks glossy.
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Add the well-drained cucumber to the dressing and mix gently. Refrigerate for 10 minutes so it absorbs flavor without turning soft.
Finish with the sesame seeds right before serving. It should arrive very cold, bright, clean, and with the cucumber still firm; if nothing crunches, the magic has left the building.
