Japanese Pounded Cucumber Salad - Shojin Ryori - cooking recipe

Ingredients

400 g cucumbers
salt
40 g carrots
20 g ginger
1/2 dried red chili pepper (Japanese or Korean)
2 tablespoons sesame oil
2 tablespoons light soy sauce or 2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice vinegar
salt, to taste

Preparation

Salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down. Cut the cucumber into 1 1/4 inch or 3cm pieces.
Julienne carrot into about 1 1/4 inch or 3 cm pieces. Parboil for about 1 minute and chill in cold water. Drain.
Julienne ginger and soak in cold water for about 10 minutes. Drain.
Cut dry hot chili pepper into thin ringlets.
Combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper. Let the mixture marinate for 1 hour before serving.