- 16 extra large or jumbo shrimp
- 1 hothouse cucumber or 2 regular cucumbers, peeled
- 2 teaspoons coarse salt
- ¼ cup rice wine vinegar
- 2 tablespoons Japanese soy sauce
- ¼ cup water
- 1 tablespoon sugar
- ½ cup loosely packed bonito flakes (optional)
- 1 scallion, white part and 3 inches of the green, sliced very fine
- Cook the shrimp by plunging them in about 2 quarts of boiling water and boiling for 3 minutes for extra large shrimp and 4 minutes for jumbo. Drain in a colander and rinse with cold water. Peel the shrimp and, if you wish, devein them. Chill in the refrigerator for at least an hour.
- Halve the cucumbers lengthwise and use a spoon to scoop the seeds out of each half. Slice the halves into crescents about 1/8-inch thick. Combine the cucumber slices with the coarse salt, rub with your hands until you no longer feel the salt, then drain in a colander for 15 minutes. Wring out as much liquid as you can by squeezing small bunches of the slices in your fists.
- If you’re not using the bonito flakes, combine the vinegar, soy sauce, water, and sugar in a small bowl and set aside. If you are using the bonito flakes, combine the ingredients in a saucepan and bring to a boil. As soon as the mixture reaches a boil, turn off the heat and add the bonito flakes. Let steep for 5 minutes, then strain. Discard the used bonito flakes and chill the sauce.
- Just before serving, add the scallions to the sauce. Serve the shrimp next to the cucumbers, with the sauce in a separate dish for dipping.