Japanese Cucumber Salad with Vinegar

• 3 heaping tablespoons bonito flakes* (optional)
• 1/4 cup Sherry vinegar or rice vinegar
• 1 tablespoon dark soy sauce
• 2 English cucumbers or 4 regular cucumbers
• 1 tablespoon coarse salt
• 1 tablespoon sugar, or to taste
• Garnish: a 1- by 2-inch piece toasted nori* (dried laver) from one 8- by 7 1/2-inch sheet (optional)
• *available at Japanese markets and some specialty foods shops.

1. If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
2. Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices.
3. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes.
4. Rinse cucumbers well and pat dry.
5. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste.
6. With scissors cut nori lengthwise into thin strips.
7. Serve salad garnished with nori strips.

bonito flakes, sherry vinegar, soy sauce, cucumbers, coarse salt, sugar

Taken from www.epicurious.com/recipes/food/views/japanese-cucumber-salad-with-vinegar-15129 (may not work)