Kyuri no shiomomi, shiso iri / Japanese cucumber instant pickle, with green perilla leaf

A quick, simple cucumber dish.

<Ingredients>

1/2 kyuri Japanese cucumber
1-2 shiso perilla leaves
Generous pinch of salt (no more than 1/8 tsp)


<Directions>
1.

Thinly slice cucumber. Sprinkle salt, toss, and let sit for several minutes.

2.

In the meantime, cut shiso lengthwise into 2-4 sections, and julienne crosswise.

3.

When water comes out, squeeze cucumber.

4.

Place cucumber in a clean bowl, add shiso, and mix well. Let sit for a few minutes before serving.

<Notes>

• Allowing the dish to rest at the end softens the shiso and makes it come together with cucumber.