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  • Writer's pictureMiwa


Updated: Feb 7



<Yield> 2 servings

<Prep time> 15 minutes

<Cook time> 0 minutes


2 Japanese cucumbers (150g)

2 pinches 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 from the cucumbers. Cut into large bite sized pieces.

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

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

Add in the cucumbers. 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 in more a little at a time.

  2. Use smaller cucumbers such as Japanese cucumbers or Persian cucumbers. 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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