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