Japanese Style Cucumber Salad

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Once upon a time i had a similar recipe from cooks illustrated, but can't seem to find it. this is the closest i can come from memory. it's pretty good (pat on back...) but something is not quite the same. the amount of red pepper is for average heat - adjust to your taste! Cooking time is refrigeration time.

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Steps

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Wash cucumber very well , or peel it.

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Cut cucumber in half crosswise and then in half lengthwise.

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Remove seeds.

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Thinly slice cucumber and place in a glass bowl.

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Thickness depends on how crisp you want the cucumbers to be when finished.

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Thicker = crisper , but thinner = yummier !.

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Place remaining ingredients into a magic bullet jar or a small food processor bowl.

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Process for about 30 seconds or until the mint looks like small specks.

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Pour marinade over sliced cucumbers , mix well and refrigerate for at least an hour.

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To serve , i usually place in individual shallow white prep bowls or little japanese ceramic serving dishes , spooning a little bit of the marinade over the top.

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Ingredients

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cucumber, rice wine vinegar, water, sugar, mirin, salt, crushed red pepper flakes, fresh mint leaves