1 tablespoon sesame seeds
1 pound cucumbers
½ teaspoon salt
1/3 cup seasoned rice vinegar
¼ teaspoon instant Dashi granules (optional; available in many grocery stores)
1 teaspoon sesame oil, or to taste
1. In a dry heavy skillet, toast sesame seeds over moderate heat, shaking skillet, until golden. Let cool.
2. Cut cucumbers into very thin slices. Sprinkle with salt and drain in a colander 10 minutes.
3. In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat.
4. Serve at room temperature or chilled, sprinkled with sesame seeds.