Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative.

　　This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　1 tablespoon sesame seeds

　　1 pound Japanese or English cucumbers

　　1/2 teaspoon salt

　　1/3 cup seasoned rice vinegar

　　1/4 teaspoon instant dashi granules

　　1 teaspoon Asian sesame oil, or to taste

　　

Step 1

In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices. Sprinkle cucumbers with salt and drain in a colander 10 minutes.

　　

Step 2

In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat. Salad may be made 1 hour ahead and chilled, covered.

　　

Step 3

Serve salad at room temperature or chilled, sprinkled with sesame seeds.