Cucumber Kyu-chan Pickles

Steps

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1. 1
   Trim off about 1.5cm from the stem end of each cucumber (optionally rub the cut ends together to draw out bitterness), then slice the cucumbers into roughly 1cm-thick rounds.
   ▶ ≈2:09
2. 2
   Put the cucumber slices in a plastic bag, add the salt, massage to coat evenly, press out the air, seal, and let sit for 10 minutes to draw out moisture.
   ▶ ≈3:03
3. 3
   Rinse and pat dry the shiso leaves, remove the stems, roll them up and slice into thin strips; peel the ginger, cut into thin slices, then julienne.
   ▶ ≈3:38
4. 4
   After 10 minutes, squeeze out the moisture from the cucumbers thoroughly (poke a few small holes in the bag and press, or remove and squeeze by hand), then blot away any remaining moisture with paper towel.
   ▶ ≈4:43
5. 5
   In a pot, combine the soy sauce, black vinegar, mirin, sake, sugar, and honey, and bring to a boil over medium heat.
   ▶ ≈5:26
6. 6
   Add the cucumbers, ginger, and sesame seeds, and once boiling, cook for about 2 minutes so the cucumbers absorb the flavor while staying crisp.
   ▶ ≈5:49
7. 7
   Turn off the heat, remove the cucumbers into a storage container, then bring the remaining liquid back to a boil to help it keep longer.
   ▶ ≈6:43
8. 8
   Let the sauce cool for about 10 minutes so the heat doesn't dull the shiso's fragrance.
   ▶ ≈7:12
9. 9
   Scatter the shiso strips over the cucumbers, pour the cooled sauce over everything and mix well, cover with plastic wrap, and refrigerate for 1 hour to finish.
   ▶ ≈7:22