The World's Best Japanese Cucumber Salad

Angle the knife and cut diagonal slits a few millimeters apart along the entire cucumber. Turn the cucumber over and repeat on the other side. Then, slice the cucumber into 1-2 cm pieces.

Place the sliced cucumber in a bowl, sprinkle with salt, and mix well. Let it sit for 15-30 minutes to draw out the excess water.

While the cucumber is salting, prepare the dressing. In a small bowl, combine Japanese soy sauce, rice vinegar, sesame oil, sugar, grated ginger, grated garlic, and chili flakes. Mix until the sugar is dissolved.

After the cucumber has rested, gently squeeze out as much excess liquid as you can without completely crushing the pieces.

Add the squeezed cucumber to the dressing and mix thoroughly to coat all the pieces.

Let the salad chill in the fridge for a short while before serving. It's best enjoyed within an hour to prevent it from becoming too salty.