Steps

1. Slice 4 cucumbers (approx. 400g) into 2mm thick rounds.
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2. Place the sliced cucumbers in a bowl, sprinkle with 1 tsp salt, and mix well. Let sit for 10-20 minutes to draw out moisture.
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3. Scrape the skin off 2 slices of ginger (approx. 20g) and cut into thin strips.
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4. Prepare 2 pinches of sliced chili peppers.
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5. Rinse the salted cucumbers 2-3 times under running water and squeeze out the excess water by hand. [Key Tip!] Rinsing thoroughly to remove all saltiness and squeezing out all the water is crucial for achieving a crispy texture.
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6. Heat 2 tsp of sesame oil in a frying pan over medium heat.
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7. Once the pan is hot, add the julienned ginger, sliced chili peppers, and the squeezed cucumbers. Stir-fry until the oil is evenly coated.
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8. Once the oil is evenly distributed, add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1.5 tbsp Sugar, and 1/2 tsp Dashi Powder. Mix everything together and bring to a boil.
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9. Continue to cook over medium to medium-high heat until all the moisture in the pan has completely evaporated.
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10. Turn off the heat, add 1 tsp vinegar and 1 tbsp toasted sesame seeds, and mix well. [Key Tip!] Adding the vinegar after turning off the heat helps to retain its aroma and flavor, making even a small amount add a pleasant tang.
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11. Let cool until it reaches room temperature. The flavors will meld and deepen as it cools. Transfer to a storage container and consume within 5 days.
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