Sunomono Salad (Japanese Cucumber Salad)
1 long English cucumber, preferably just picked, and young and tender without large seeds. Alternatively, use 4 smaller Japanese cucumbers.
6 TB rice wine vinegar
2 TB mirin (sweet rice wine vinegar)
1 TB sugar
½ tsp Kosher salt
1/8 tsp dried chili flakes
Mix the rice wine vinegar, mirin, sugar, salt and chili flakes. Slice the (peeled if waxy or spiny) cucumber VERY thinly, preferably with a mandolin. I have found very inexpensive slicers at Fujiya, a Japanese food store/deli on Shelbourne) .
Add the cucumber slices to the dressing, toss and place in a covered container in the refrigerator for at least an hour, or overnight to best meld the flavours.
This recipe is originally from Rouxbe, an on-line cooking school based in Vancouver.