Steps

1. Peel the skin of the cucumber in a streaky pattern and cut off the ends.
   🕒 01:09
2. Crack the cucumber by hitting it with a jar or rolling pin. (This is the key!) Hitting it allows the flavor to soak in better and improves the texture.
   🕒 01:24
3. Cut the cracked cucumber into pieces about 4cm long.
   🕒 01:43
4. Trim the ends of the celery and slice it diagonally to the same length as the cucumbers.
   🕒 02:26
5. Soak the celery leaves in water to make them crisp.
   🕒 03:03
6. Heat 2 tbsp of White Sesame Oil in a frying pan and sauté the 60g of minced onion.
   🕒 03:47
7. Once the onion is fragrant and softened, transfer it to a bowl.
   🕒 04:13
8. Add 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp minced green onion, and 1/2 tsp fresh red chili pepper to the bowl with the sautéed onion.
   🕒 04:24
9. In a separate pot, heat 60ml of White Sesame Oil until it just starts to smoke, then pour the hot oil over the mixture in the bowl from step 8.
   🕒 04:37
10. Add 3 tbsp vinegar, 1 tbsp soy sauce, and a pinch of salt to the bowl.
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11. Continue by adding 1/2 tsp granulated soup base, 1 tsp Ichimi Togarashi (Chili Powder), 1 tsp Sansho (Japanese Pepper), and 1 tsp white sesame seeds, and mix everything well.
    🕒 05:58
12. Arrange the cut cucumber, celery, and the soaked celery leaves on a plate.
    🕒 08:00
13. Pour the finished dressing over the vegetables. Enjoy!
    🕒 08:26