Steps

1. Wash the cucumbers with salt to remove dirt and any bitterness.
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2. Place salt in your hands and firmly rub 2 cucumbers with salt.
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3. Rinse the salted cucumbers under water.
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4. Thoroughly pat the cucumbers dry with paper towels.
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5. Trim off the tough ends of the cucumbers.
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6. Cut each cucumber in half lengthwise, then cut each half in half again.
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7. Gently pound the cut side of the cucumber with the back of your knife to create indentations. This is the key! Pounding the skin lightly crushes it, allowing the seasoning to penetrate better, and the indentations help the sauce adhere.
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8. Cut the pounded cucumbers into bite-sized pieces.
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9. Place the cut cucumbers in a bowl, add 2 pinches of salt and 2 pinches of sugar, and rub them together. This is the key! Drawing out excess moisture with salt and sugar beforehand prevents the flavor from becoming diluted by water and helps the seasoning to soak in.
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10. Let the cucumbers sit for about 10 minutes.
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11. Line a separate bowl with a plastic bag and add the dressing ingredients into the bag.
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12. Add 1.5 tbsp Shiro Dashi (White Soy Sauce Base) to the plastic bag.
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13. Add 1.5 tbsp Vinegar.
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14. Add 1 tsp Sugar.
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15. Add 1 pinch of MSG (Umami Seasoning).
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16. Add 0.5 tbsp Sesame Oil.
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17. Add Sliced Chili Peppers (to taste).
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18. Grate 0.5 clove of Garlic and add it.
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19. After 10 minutes, pat the surface of the cucumbers dry with paper towels and transfer them to the plastic bag with the dressing.
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20. Close the top of the plastic bag and shake everything to ensure the cucumbers are coated with the dressing.
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21. Remove the air from the bag, twist the top closed, and tie it securely.
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22. It can be eaten after about 1 hour in the refrigerator, but it will be even more delicious after about 3 hours as the flavors meld.
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