Lightly Pickled Shio-Koji Cucumbers

• 2 Cucumbers
• 2 tbsp Shio-koji
• 1 Salt
• 1 Bonito flakes

1. Wash the cucumbers and sprinkle with salt.
2. Roll the cucumbers around on the cutting board.
3. Quickly rinse them with water and slice off the skin in 3 vertical lines.
4. Cut into 5 mm thick diagonal slices.
5. Put the cucumbers and shio-koji in a plastic bag and rub together.
6. Place in the refrigerator.
7. After 2 hours, they're ready to be served.
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cucumbers, koji, salt, flakes

Taken from cookpad.com/us/recipes/143451-lightly-pickled-shio-koji-cucumbers (may not work)