Japanese Steakhouse Cucumber Salad Recipe

Ingredients

• 1 piece English Cucumber (washed, ends trimmed, thinly sliced)
• 0.5 teaspoon Salt (to draw out water from cucumber)
• 1 tablespoon Granulated Sugar (dissolves into dressing)
• 2 tablespoons Rice Vinegar (provides the tangy base)
• 1 tablespoon Low Sodium Soy Sauce (adds umami without excess salt)
• 0.5 teaspoon Sesame Oil (toasted flavor)
• 1 teaspoon Roasted Sesame Seeds (garnish, adds crunch)

Instructions

1. Slice the cucumber

   Wash the English cucumber, trim off both ends, then use a cheese grater (or a sharp knife) to create thin, uniform slices directly into a mixing bowl.

   Time: PT3M

2. Salt the cucumber

   Sprinkle ½ teaspoon of salt over the sliced cucumber and toss gently to coat evenly. Set the bowl aside to let the cucumber release excess water.

   Time: PT2M

3. Prepare the dressing

   In a second mixing bowl, combine 1 tablespoon sugar, 2 tablespoons rice vinegar, 1 tablespoon low‑sodium soy sauce, and ½ teaspoon sesame oil. Stir until the sugar begins to dissolve.

   Time: PT2M

4. Rest the dressing and cucumber

   Let the dressing sit for about 10 minutes while the salted cucumber continues to release water. This also allows the sugar to fully dissolve.

   Time: PT10M

5. Drain excess water

   After 10 minutes, gently squeeze the cucumber slices in the bowl to remove the liquid, then discard the drained water.

   Time: PT2M

6. Combine cucumber and dressing

   Add the drained cucumber slices to the dressing bowl and toss until the cucumber is evenly coated.

   Time: PT2M

7. Chill the salad

   Cover the bowl and refrigerate for about 15 minutes to let the flavors meld and the salad become nicely chilled.

   Time: PT15M

   Temperature: 4°C

8. Add sesame garnish

   Just before serving, sprinkle 1 teaspoon roasted sesame seeds over the salad and give a final gentle toss.

   Time: PT1M

Nutrition Facts

Calories

50

Protein

1g

Carbohydrates

10g

Fat

2g

Fiber

1g