Sunomono

• 2 Japanese cucumbers or 1 large cucumber
• ½ tsp salt
• 2 tbsp dried wakame (optional)
• 4 tbsp rice vinegar
• 1½ tbsp sugar
• 1 tsp soy sauce
• 1 tbsp toasted sesame seeds

Slice the cucumber paper thin, ideally on a mandoline, and toss with the salt.

Soak the wakame in cold water until soft, then drain.

Stir the vinegar, sugar and soy until the sugar dissolves.

Squeeze the cucumber firmly by the handful to get rid of as much water as you can. This keeps it crunchy and the dressing undiluted.

Toss the cucumber and wakame with the dressing and chill.

Serve in small mounds, sprinkled with sesame seeds.