- 6 Persian or Japanese cucumbers
- 1/ 2 teaspoon salt
- 2 tablespoons ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- red pepper flakes, to taste
Rinse and dry cucumbers. Slice into ¼" thick pieces and place in a large bowl.
Add salt to the bowl and toss the cucumbers with the salt until evenly distributed. Let the cucumbers rest for at least 10 minutes to allow the salt to pull water out of the cucumbers. Drain the excess water.
Place cucumber slices and remaining ingredients in a large pot over medium low heat. Stir frequently and simmer until all the liquid has evaporated.
Transfer the finished tsukudani to an airtight container and let cool at room temperature, then store in the fridge for up to 2 weeks. Enjoy it cold from the fridge with steamed rice!