Sunomono cucumber salad

Chopping

Slice the cucumbers into paper-thin rounds, 1–2 mm thick.

Salt

Sprinkle the cucumbers with the salt, toss and leave for 10 minutes. Squeeze out the released liquid with your hands.

Dressing

Stir the vinegar and sugar together until the sugar dissolves.

Sesame

Toast the sesame seeds in a dry pan until golden.

Sesame burns in seconds — keep shaking the pan and tip the seeds onto a plate as soon as they're done.

Assembly

Pour the dressing over the cucumbers, toss and chill for 10 minutes. Sprinkle with sesame before serving. Done!