Cut cucumbers into roughly 1 cm thick slices and place in a bowl or plastic bag. Sprinkle with salt, mix gently to coat evenly, and press out air. Let sit for 10 minutes to remove excess moisture.
2
Using a toothpick, poke several small holes in one corner of the plastic bag. Gently squeeze to extract excess water, then drain and transfer the cucumbers to a container.
3
Peel the ginger, slice it thinly, then cut into thin julienne strips and set aside.
4
In a pot or skillet, combine soy sauce, vinegar, mirin, sake, and sugar. Heat over medium heat until the mixture comes to a boil.
5
Once boiling, add the salted kombu and cucumbers. Continue heating for about 1.5 to 2 minutes.
6
Remove the cucumbers with a slotted spoon, drain the pickling liquid, and transfer them to a storage container. Return the pickling liquid to heat and bring to a boil again.
7
Allow the pickling liquid to cool for about 10 minutes until warm. Scatter the ginger shreds and white sesame seeds over the cucumbers, then drizzle with sesame oil.
8
Pour the pickling liquid into the container and mix well. Cover with plastic wrap and refrigerate for about 1 hour until chilled and fully flavored.
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