Chinese-style Cold Cucumbers

• 2 Cucumbers
• 3 slice Thinly sliced ginger
• 1 tbsp Sesame oil
• 1 tbsp * Sake
• 1/2 tbsp * Sugar
• 1 tbsp * Soy sauce (usukuchi soy sauce)
• 1 tbsp * Vinegar
• 1 * Sliced takanotsume
• 10 cm Japanese leek

1. Use a vegetable peeler to peel the cucumbers and cut into three lengths, then in half.
2. Place the cucumbers in a bag.
3. Finely chop the cucumber peels.
4. Finely slice, then julienne the ginger.
5. Heat a small frying pan over medium heat, add sesame oil, and add the cucumber peel from Step 2 and the Step 3 julienned ginger.
6. Stir-fry until the cucumber peels become wilted.
7. Turn off the heat and add the * seasoning ingredients while still hot.
8. Let sit until cooled.
9. While waiting for it to cool, cut the leek into 5 cm lengths, then cut each length in half lengthwise.
10. Remove and finely chop the core.
11. Add to Step 5 and mix.
12. Julienne the remaining white parts of the leek.
13. Put the julienned white parts of the leeks in a bowl of water and soak for 10 minutes, changing the water once.
14. Drain.
15. Once Step 7 is cooled, pour in the cucumbers from Step 1 and lightly rub to mix.
16. Close the bag, pushing out extra air, and chill in the refrigerator.
17. Let chill in the refrigerator for at least an hour (or a half a day).
18. It's more delicious the longer it's chilled.
19. Transfer to a dish, top with the leeks from Step 8 and it's done.
20. This is how I cut, peel, and chop the cucumbers.
21. Do it as you like.
22. The pictured dish was marinated for 3 hours.

cucumbers, ginger, sesame oil, sugar, soy sauce, vinegar, takanotsume

Taken from cookpad.com/us/recipes/156305-chinese-style-cold-cucumbers (may not work)