Steps

1. Trim the ends off the cucumbers.
   🕒 01:18
2. Slice the 1kg of cucumbers into 2mm thick rounds.
   🕒 01:26
3. Divide the sliced cucumbers into two bowls. Add 1 to 1.5 tsp of the salt for rubbing to each bowl (totaling 3 tsp) and lightly rub with your hands. (Key Tip!) Rub so the salt is evenly distributed.
   🕒 01:59
4. Let the salted cucumbers sit for 30 minutes.
   🕒 02:35
5. Squeeze out the liquid from the cucumbers with your hands as much as possible. Repeat twice. (Key Tip!) Thoroughly squeezing out the water by hand is the secret to achieving a crispy texture.
   🕒 02:44
6. Place the squeezed cucumbers in a frying pan. A large, wide-bottomed frying pan is ideal.
   🕒 03:20
7. Add all the seasonings (20cc Vinegar, 20cc Mirin (Sweet Rice Wine), 50g Sugar, 50cc Soy Sauce) to the frying pan.
   🕒 03:33
8. Wash the 40g of ginger and julienne it with the peel on.
   🕒 04:03
9. Add the julienned ginger to the frying pan. Optionally, add 1 tsp of chili rings.
   🕒 04:16
10. Turn on the heat and stir-fry over medium-high to high heat until the moisture evaporates. (Key Tip!) Stirring slowly over low heat will cause the cucumbers to lose their crispiness, so it's crucial to evaporate the moisture quickly over high heat.
    🕒 04:22
11. Continue to cook until most of the moisture has evaporated and the cucumbers are crispy.
    🕒 05:41
12. Turn off the heat once the moisture has evaporated.
    🕒 05:56
13. Transfer to a serving dish. It's ready after it cools down slightly. (Key Tip!) The flavor will deepen and become more delicious as it cools. (Key Tip!) Can be stored in an airtight bag in the freezer for 2-3 months. Thaw naturally or in the refrigerator for delicious results.
    🕒 06:04