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15minutes
Wash the perilla leaves and cut them into thin pieces.
Cut the cucumber diagonally.
Transfer the cucumbers to a bowl, add salt and mix.
Leave it for about 10 minutes to remove the water and add the perilla.
Add (A) to 1, mix, and let it rest in the refrigerator for about 30 minutes.
Served and completed.
・Roll up the perilla from Step 1, cut it into thin strips, and loosen it lightly.
・After 10 minutes have passed, squeeze the cucumbers from step 1 to remove the moisture. A lot of water will come out, so drain it.
・When storing in the refrigerator in step 2, cover with plastic wrap and place in the refrigerator.
・If you add shichimi chili pepper and chicken stock to your liking, it will become even more delicious.
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