Simple Chikuwa and Cucumber Salad

Steps

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1. 1
   Trim about 1.5 cm from one end of the cucumber where impurities accumulate, rub the cut surfaces together for about 30 seconds to remove impurities, then rinse and pat dry.
   ▶ ≈1:49
2. 2
   Trim the other end of the cucumber, then cut it in half lengthwise. Remove the seeds from the center using a knife tip to keep the salad from becoming watery, pat dry, and slice diagonally.
   ▶ ≈2:14
3. 3
   Place the cucumber slices on paper towels, cover with another paper towel, and press down to remove excess moisture.
   ▶ ≈2:59
4. 4
   Cut the chikuwa in half lengthwise, then slice diagonally so it blends better with the cucumber.
   ▶ ≈3:13
5. 5
   Remove the pit from the pickled plum and gently tap with the side of the knife to break it apart.
   ▶ ≈3:37
6. 6
   Put the cucumber and chikuwa in a bowl and mix well. Then add bonito flakes, salted kelp, pickled plum, mayonnaise, ground sesame seeds, and sesame oil.
   ▶ ≈3:50
7. 7
   Mix everything together thoroughly, ensuring the pickled plum breaks up evenly without forming lumps.
   ▶ ≈4:02