|Cucumber||10 Ounce (285 Grams)|
|White sesame seeds||1 Teaspoon|
|Soy sauce||2 Tablespoon|
|Bonito flakes||5 Tablespoon (Hana Katsuo)|
1. Toast sesame seeds. Peel and seed cucumber, then quarter lengthwise. Cut into bite-sized wedges by making a diagonal cut, rotating a quarter turn, and cutting again. Wrap in a dry cloth to remove excess surface moisture.
2. Combine cucumber, soy sauce, sesame seeds, and bonito flakes in a glass, enamel, or plastic bowl. Do not use a metal bowl. Mix well.
3. Cover and refrigerate for 20 minutes before serving. Keeps as long as 4 or 5 days. Serve with main course as a side dish.