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Updated: Apr 6, 2022

I hope you will enjoy it as much as we do♡

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<Yield> 2-3 servings

<Prep time> 6 minutes (doesn’t include resting time)

<Cook time> 0 minutes


2 cucumbers


5g shredded salted kelp

1 tablespoon Soy sauce

1 tablespoon toasted sesame seed

½ tablespoon rice vinegar

2 teaspoons Toasted sesame oil

½ teaspoon tobanjan paste

<Optional toppings>

poached chicken breast


1. Rotate the cucumbers a quarter turn between cuts, at cut them at a diagonal. Cut them into easy-to-eat sizes. Sprinkle with ½ tsp of salt and massage it in. Leave it for 5 minutes then squeeze out the excess water.

2. Mix all the seasonings listed above in a ziplock bag.

3. Add the cut cucumbers into the ziplock bag and refrigerate it for at least 15 minutes before serving it!


・Soaking the cucumbers overnight is good as well!

・You can swap the salted kelp for 1 teaspoon of kelp powder or Kombucha powder.

・Tobanjan paste is hot, so you can leave it out if you are making this for kids or for anyone who is sensitive to spicy food. Instead, you can add in grated garlic for more flavor however this is totally optional!

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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