4Japanese cucumbers or other cucumbers with thin skins1 lb / 400 g
Slice cucumbers very thinly -- you want them to be so thin that you can almost see through the slices. Toss the cucumber slices with the salt, trying to get as much of the cucumber surface covered with salt as possible (this is not so easy because the slices stick together). Let stand for a few minutes.
When cucumber is soft and flexible, wrap in a cloth and squeeze out excess liquid.
Finely chop the green onions.
Heat the sesame oil in a pan, add the cucumbers and saute. Add half the green onions (reserving the other half for garnish), stir and remove from heat. Let cool to room temperature.
Sprinkle with remaining green onions and serve.
Adapted from New Salads: Quick Healthy Recipes from Japan by Shinko Shimizu (Kodansha International, 1986)
Korean-style Marinated Cucumbers from Slices of Blue Sky, https://slicesofbluesky.com/rare-sighting-of-cooked-cucumbers/