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  • Writer's pictureMiwa




<Yield> 2 servings

<Prep time> 15 minutes

<Cook time> 0 minutes


2 Japanese cucumbers(150g)

2 pinch salt


1 canned tuna( 80g)

2 tsp mentsuyu ( 3 times concentrated)

1-1 ½ tsp tobanjan paste

2 tsp toasted sesame oil


1. Remove the seeds of cucumbers. Cut into big bite sized pieces.

Sprinkle some salt and let it sit for 5 mins. Squeeze the moisture to retain the crunchy texture.

2. Into the container, add all the dressing listed above.

Add cucumber. Toss them to coat.

<Miwa’s tips>

  1. Tobanjan paste does contain salt and is spicy. My kids can handle 1 tsp. If you want to make it spicy, feel free to add little by little.

  2. Use smaller cucumbers such as Japanese cucumbers or persian cucumber.If you opt for thick cucumbers, use just one instead of two.

<Storage time>

Store in an air-tight container for up to 4 days in the fridge.

★Do you need any help on starting Japanese cooking at home? Click here!

2023/7/22 MIWA

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