from Chef Tom Gray of Moxie Kitchen + Cocktails in Jacksonville, Florida
1 seedless English cucumber
¾ cup rice wine vinegar
½ cup mirin (sweet cooking rice wine)*
½ cup sugar
½ teaspoon kosher salt
¼ teaspoon shichimi togarashi*
* Available at an Asian market
Scrape tines of a fork along sides of cucumber to create small channels in the skin. Using a mandolin, cut cucumber into paper-thin slices.
Combine all other ingredients in medium bowl. Whisk to dissolve and add cucumbers. Let cucumbers sit in pickling liquid for at least 1 hour. The longer they remain in the liquid, the softer they will become.