We had this in Nagoya, Japan at a cute little fried chicken place. They only served fried chicken, potato salad, sesame cucumbers and high ball drinks in a variety of flavors. It was delicious and so memorable that when we got home we searched the internet to find the recipes for the potato salad and the cucumbers. This is as close as we could come to theirs.

Besides being great side dish for fried chicken these also go in our pork rice bowls, buddha bowls or with coconut crusted tofu rice bowl.


1 medium English cucumber

Kosher salt 

1 teaspoon sugar 

2 tablespoons rice wine vinegar 

2 teaspoons soy sauce 

1 teaspoon sesame oil 

Pinch crushed red pepper flakes, optional 

Sesame seeds, optional garnish


Quarter the cucumbers lengthwise into spears or slice them into chips. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.

Whisk together the rice vinegar, soy sauce, sesame oil, and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper and or sesame seeds, if using.