Steps

1. Trim the ends off 1 cucumber, slice it thinly lengthwise, then cut into 5-6mm thick strips.
   🕒 01:29
2. Place the cut cucumber in a storage container.
   🕒 02:21
3. For 1/2 eggplant, trim the ends, slice thinly lengthwise, then cut into 5-6mm thick strips.
   🕒 02:30
4. Soak the cut eggplant in water for about 3-4 minutes while you prepare the other vegetables.
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5. Finely chop 1 myoga, removing any dry ends. If it's large, chop it into finer pieces.
   🕒 03:25
6. Finely chop 4-5 shiso leaves to about 5-6mm, similar to the myoga.
   🕒 04:06
7. Finely mince 10-15g ginger into about 2-3mm cubes, as ginger can be quite strong.
   🕒 04:24
8. In a bowl, combine 3 tbsp soy sauce, 2 tsp mirin, 1/2 tbsp vinegar, and 1 tsp sugar. Mix well to create the dressing.
   🕒 05:03
9. Drain the soaked eggplant thoroughly in a colander.
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10. Return the eggplant to the bowl, add about 1/2 tbsp of the prepared dressing, and gently rinse. Discard the diluted seasoning. (This 'rinsing' technique helps prevent the finished dish from becoming watery and improves its shelf life.)
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11. In a storage container, add the drained eggplant, cucumber, myoga, shiso leaves, ginger, and 2-3g gagome kombu.
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12. Add the remaining dressing and mix everything thoroughly.
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13. Cover with a lid and refrigerate for about 1 hour to allow the flavors to meld.
    🕒 07:56
14. Remove from the refrigerator, mix well, and serve. Can be stored in the refrigerator for 3-8 days.
    🕒 08:05