Miso-Karasezuke Cucumbers

• 4 medium cucumbers – cut lengthwise into 4 strips – then cut across into 16 pieces.
• ½ cup Hawaiian salt (or a little less)
• 1 cup water

Leave cucumbers in salted water for about 3 hours. Rinse with cold water and drain water well.

Mix:

• 2 tbsp. mustard
• ½ cup miso
• 2 tbsp. sugar
• 2 tbsp. mirin
• A little shoyu and MSG

Mix with drained cucumbers. Ready to eat in 2 days.