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2 firm cucumbers, 1 tablespoon of genmai su, 2 tablespoons of tahini (sesame paste), 1 tablespoon of freshly chopped dill, 1 teaspoon of shoyu, water, sea salt.
Cut the cucumbers into thin slices. Place them in a sieve, add the sea salt, shoyu and genmai su, mix, leave to drain for 15 minutes, then throw away the juice. This keeps the cucumber slices deliciously crispy. Mix 3/4 of the dill and the tahini in a salad bowl, adding a little water to obtain a creamy, rich sauce. Sponge the cucumber slices dry with absorbent paper, mix into the sauce and sprinkle with the remaining dill.
