Japanese Cucumber Salad - Sunomono - cooking recipe

Ingredients

2 medium cucumbers, peeled, and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1/4 teaspoon gingerroot, grated fresh

Preparation

Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
Let stand at room temperature for 30 mins, or until cucumbers are softened.
Drain, and squeeze out excess liquid.
Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
Add cucumbers, and mix well.
Chill thoroughly before serving.