Steps

1. Trim off the ends of 3 cucumbers (about 1.5cm from each end where they were attached). Rub the cut surfaces against each other in a circular motion (approx. 30 seconds to 1 minute).
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2. Rinse with water and trim off the other end.
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3. Cut the cucumbers into 5mm to 7mm thick slices.
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4. Place the sliced cucumbers in a bowl, add 1/2 tsp salt, and mix well. Let sit for 30 minutes.
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5. Thinly slice the 10g ginger, then cut into fine julienne strips.
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6. After 30 minutes, squeeze out the water from the cucumbers firmly.
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7. Transfer to a separate tray and pat the cucumbers dry with paper towels.
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8. In a microwave-safe container, combine the [A] seasonings: Soy Sauce 4 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Vinegar 1 tbsp, Sugar 2 tsp, and Konbu Dashi Powder 1/3 tsp. Mix well.
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9. Heat the mixed seasoning in a microwave at 600W for 2 minutes.
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10. Add the patted-dry cucumbers to the hot seasoning and mix thoroughly. 【The Secret!】Heating the cucumbers once breaks down their cells, resulting in a crisp texture.
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11. Heat again in the microwave at 600W for 2 minutes.
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12. After heating, mix well, then add the julienned ginger and 1 tsp white sesame seeds and mix again.
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13. Cover the surface directly with plastic wrap and let it cool at room temperature.
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14. Once cooled, place in the refrigerator and let it pickle for at least half a day to overnight.
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15. Remove the plastic wrap after pickling overnight and it's ready to serve.
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