1 cucumber Persian cucumbers are best if you can’t find Japanese ones
Dried seaweed wakame (optional)
2 tsp salt
Amazu or “marinade”
2 tsp rice vinegar
2 tsp mirin
2 tsp soy sauce (lite not tamari)
sesame seeds to sprinkle
Wash & Thinly slice the cucumbers, we use a mandolin.
Next hydrate the wakame in a bowl of water for 10 min if using and set aside.
Add the salt to the cucumbers and mix, leave it for 10 mins to draw out the water (we sometimes skip this step if we want a more crunchy pickle)
After 10 min gently rinse and squeeze out remaining water, once you have done that you will add the marinade and place in the fridge for at least 30 mins while you make the rest of your meal.
After 30 mins take out of the fridge, sprinkle white sesame on top