kyuri shoyu zuke (japanese style pickled cucumbers)

2 hothouse cucumbers
2 tbsp. kosher salt (for pickling)
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 tbsp. mirin
4 tbsp. soy sauce
1 tsp. garlic chili sauce
1 - 2' piece of ginger (grated)

using a peeler peel the cucumber leaving about 1/4" part green, and 1/4" part peeled to create a stripe like effect. then slice the cucumber on the diagonal into about 1/3" slices. place the cucumber slices into a ziplock bag along with the salt. push all of the air out of the ziplock and let stand at room temp. for 1 hour.

in a medium bowl mix in the sesame oil, rice vinegar, mirin, soy sauce, garlic chili sauce, and ginger to create the pickling dressing.

after an hour, remove the excess liquid from the ziplock bag, and pour in the pickling dressing mixture. push the air out of the bag again, and let stand at room temp. for another hour.

transfer to a container and place into the fridge over night to serve cold.

enjoy :)

justin