Bento Cucumber Sesame Salad

Ingredients

• 1 pound(s) cucumber, sliced into bite-size pieces or julienned
• 1/4 teaspoon(s) Dashi granules(powdered japanese fish stock)(optional)
• 1 tablespoon(s) Mirin(sweet rice wine)
• 1/4 teaspoon(s) red pepper flakes
• 2 tablespoon(s) rice vinegar
• 1/2 teaspoon(s) sesame oil(if you like more oil in your dressing, use 1tsp)
• 2 teaspoon(s) Sesame seeds(toasted if you want a stronger sesame flavor)

Preparation

1. Prepare your cucumber/s, place in a collander, and sprinkle salt on top. Stir and drain for 15 minutes. In a small bowl mix remaining ingredients, except seeds, until granules are dissolved. Microwave 10 seconds to bring out the spice in the pepper flakes. Put cucumber in a medium bowl and pour mixture over. Stir to coat. You can either stir in the sesame seeds, or use them as garnish. I like them stirred in. For best flavor, refrigerate for an hour before serving.