Steps

1. First, trim the ends off 2 cucumbers and cut them in half lengthwise.
   🕒 00:14
2. Cut the halved cucumbers in half lengthwise again, making four pieces.
   🕒 00:37
3. Slice the cucumbers diagonally. (Key Tip!) If they are too thin, they will lose their crispness, so use this as a guide for slicing.
   🕒 00:56
4. Add 1 pinch of salt and 1 pinch of sugar to the sliced cucumbers and salt-cure them until they wilt.
   🕒 01:36
5. Let the salt-cured cucumbers sit for about 10 minutes to draw out excess moisture. (Key Tip!) Salting helps the dressing adhere better and prevents the dressing from becoming watery.
   🕒 01:58
6. Next, trim the roots off 1 bunch of Japanese parsley and roughly chop it into 3cm pieces. (Key Tip!) If you don't have Japanese parsley, you can add an extra cucumber or use kaiware daikon (radish sprouts) as a substitute.
   🕒 02:28
7. To maximize the aroma and texture of the chopped Japanese parsley, add it later. Place it in a plastic bag or container to set aside.
   🕒 03:16
8. In a large bowl, add 1 can of canned tuna, including the oil.
   🕒 03:40
9. To the bowl with the tuna, add 1/2 tbsp soy sauce, 1.5 tbsp vinegar, 1/2 tsp chicken bouillon powder, 1 tsp sugar, and 2.5 tbsp ground sesame seeds. Mix well to create the dressing. (Key Tip!) Ground sesame seeds bind the dressing and help it cling to the ingredients, preventing the flavor from becoming diluted and ensuring a delicious taste.
   🕒 04:01
10. Squeeze out the moisture from the cucumbers left to sit for 10 minutes using a paper towel, and add them to the bowl with the prepared dressing.
    🕒 04:50
11. Before adding the Japanese parsley, thoroughly mix the cucumbers and the dressing.
    🕒 05:26
12. Once the dressing is well incorporated, add the reserved Japanese parsley and gently mix without crushing it. It's ready! (Key Tip!) Adding the Japanese parsley at the end and mixing gently preserves its aroma and texture.
    🕒 05:47
13. Taste and adjust the seasoning with Usukuchi Soy Sauce if it's too bland.
    🕒 06:26