Cucumber Tsukudani

Steps

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1. 1
   Trim about 1.5 cm from the vine end of the cucumber and gently rub the cut ends together with a knife to remove any bitterness and impurities. Then slice the cucumber into thin rounds about 5 mm thick.
   ▶ ≈1:24
2. 2
   Place the cucumber slices in a bowl, sprinkle evenly with salt, and let sit for 10 minutes to draw out moisture. Salting helps the cucumbers absorb flavors better and removes bitterness.
   ▶ ≈2:42
3. 3
   Prepare the aromatics: peel the ginger and julienne it into thin strips. Remove the seeds from the chili pepper using kitchen scissors and slice it into rings. For less heat, you can add the whole chili pepper without slicing.
   ▶ ≈3:09
4. 4
   Squeeze the excess water from the cucumber slices and pour the liquid directly into a frying pan. Then wipe away any remaining moisture from the cucumbers with a paper towel.
   ▶ ≈3:50
5. 5
   Add the squeezed cucumbers, soy sauce, mirin, vinegar, sugar, and ginger to the frying pan. Heat over medium heat and mix well.
   ▶ ≈4:30
6. 6
   Once boiling, add the roasted sesame seeds and chili pepper and mix well. Continue cooking over medium heat until the liquid is completely reduced, about 11 minutes total. Be careful not to burn it.
   ▶ ≈4:58
7. 7
   The cucumber tsukudani is now complete. Serve immediately while warm or let it cool slightly first. It tastes best served over white rice. Store in an airtight container in the refrigerator for about 4 to 7 days.
   ▶ ≈6:03