Quick Cucumber-Shiso Pickles
Slice 2 English cucumbers as thinly as you can, toss with 1 Tbsp sea salt, and let drain in a colander or sieve for 1 hour.
Mix together 1/2 cup rice vinegar, 1/2 cup water, 3 Tbsp mirin, and 8 shiso leaves.
Rinse salt from the cucumbers, place them in a ceramic or glass bowl or jar, and immerse them in the pickling solution.
Store in the fridge for at least 1 hour before eating, icy cold and crisp.