Cucumber Salad Japanese Style
|Sesame seeds||2 Teaspoon|
|Rice vinegar||1 Tablespoon|
|Soft light brown sugar||1⁄2 Teaspoon|
|Cucumbers||2 , peeled, seeded and thinly sliced|
Put the sesame seeds in a dry frying pan.
Shake the pan over moderate heat until the seeds start to pop; remove from the pan and allow to cool.
Spread out the cucumber slices in a colander.
Place a plate on top, weighted with a couple of large cans, leave to drain in the sink for at least 30 minutes.
Tip the drained cucumbers into a bowl.
Mix the vinegar, sugar and salt together, add to the cucumbers and mix well Sprinkle with Tabasco and the roasted sesame seeds.