Japanese-Cucumber Salad

• 1/4 cup shoyu (see Note) or soy sauce
• 1/4 cup rice vinegar
• 1 1/2 teaspoons Asian sesame oil
• 2 1/2 pounds Japanese cucumbers
• 2 scallions, thinly sliced
• Freshly ground pepper
• 1 tablespoon bonito flakes (see Note)

1. In a bowl, combine the shoyu with the rice vinegar and sesame oil.
2. Using a vegetable peeler, remove strips of skin from the cucumbers.
3. Halve the cucumbers lengthwise and cut crosswise into 1/2-inch half moons.
4. Add the cucumbers and scallions to the bowl, season with pepper and toss to coat.
5. Refrigerate for 15 minutes.
6. Sprinkle with the bonito flakes and serve.

shoyu, rice vinegar, asian sesame oil, cucumbers, scallions, freshly ground pepper, bonito flakes

Taken from www.foodandwine.com/recipes/japanese-cucumber-salad (may not work)