Chilled Cucumber and Tomato Salad

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Thoroughly wash the cucumber, cut it in half and then cut each half in half again. Remove the seeds by cutting along the center line to eliminate excess moisture.
   ▶ ≈0:02
2. 2
   Cut the seeded cucumber into bite-sized pieces.
   ▶ ≈0:16
3. 3
   Place the cucumber pieces in a bowl, add a pinch of salt and a spoonful of vinegar, mix well, and let them marinate briefly while preparing the remaining ingredients.
   ▶ ≈0:25
4. 4
   Prepare a medium-sized tomato and cut it into bite-sized pieces.
   ▶ ≈0:47
5. 5
   Shake off excess water from the marinated cucumbers and transfer to a bowl. Add the tomato pieces.
   ▶ ≈0:53
6. 6
   Add one spoonful of soy sauce and one spoonful of vinegar. Omit sugar if concerned about blood sugar, or use only half a spoonful.
   ▶ ≈1:00
7. 7
   Grind two spoonfuls of roasted anchovies and add to the mixture; this is the key ingredient. It aids nutrient absorption from the tomato, enhances flavor, and helps retain moisture like a natural sponge.
   ▶ ≈1:07
8. 8
   Grind sesame seeds and sprinkle on top, then give everything a quick mix to finish.
   ▶ ≈1:19
9. 9
   Prepare in bulk and store in the refrigerator along with the dressing. When ready to eat, simply grind fresh sesame seeds and add before serving.
   ▶ ≈1:38