Ingredients
2 Persian cucumbers
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp mirin
1 tbsp rice wine vinegar
1–2 tsp chili crisp
1 tsp sesame seeds
Pinch togarashi (optional but reccomended)
Microgreens or herbs for garnish (optional)
Method
Cut cucumbers into large bite-size pieces.
Combine soy sauce, dark soy sauce, mirin, rice vinegar, and chili crisp in a bowl.
Add cucumbers and toss until evenly coated.
Transfer to a serving bowl.
Garnish with sesame seeds, togarashi, and herbs before serving.
