Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves

• 2 Cucumbers
• 1/2 tsp Salt
• 10 grams Shio-kombu
• 5 leaves Shiso leaves
• 1/2 tsp Kombu based dashi stock granules (or kombu tea)

1. Pound the cucumbers with a rolling pin and cut into bite sizes.
2. Sprinkle with salt and let it sit for about 15 minutes.
3. When the water seeps out of the cucumbers, rinse and drain well.
4. Cut the shiso leaves into 1 cm strips.
5. Add to step 1 with salted kelp and konbu stock powder and mix.
6. Done.

cucumbers, salt, leaves, granules

Taken from cookpad.com/us/recipes/152461-instant-bashed-cucumber-pickles-with-shio-konbu-and-shiso-leaves (may not work)