Ingredients:

• 3 – medium cucumbers.
• 1/2 cup – vinegar.
• 1/4 tsp – aji-no-moto.
• 2 tbsps – each of soya sauce and sugar.
• 1/2 tsp – dry Ginger powder.

Method:

1. Peel the cucumber and cut into paper-thin slices lengthwise.
2. Mix together all the above ingredients and set aside for half an hour. Chill before serving.
3. These cucumbers last for 2 to 3 days if stored in the fridge or a cool, dry place.