Prepare the Cucumbers: Begin by washing your cucumbers thoroughly. For a softer texture, you can peel them; otherwise, leave the skin on for a slightly firmer crunch and added visual appeal. Slice the cucumbers into thin rounds, about 3mm thick. I find a mandoline slicer makes this task quick and uniform, but a sharp knife works just as well. Once sliced, you should see the pale green flesh contrasting beautifully with the darker skin, if unpeeled.

Salt and Drain: Place the sliced cucumbers in a large bowl. Sprinkle 1 teaspoon of fine sea salt evenly over them. Toss gently with your hands to ensure every slice is lightly coated. Let the cucumbers sit for 15-20 minutes; you'll notice a clear liquid starting to pool at the bottom of the bowl as the salt draws out the excess moisture. This step is crucial for preventing a watery salad and concentrating the cucumber's flavour.

Rinse and Dry: After the resting time, transfer the cucumbers into a colander. Rinse them thoroughly under cold running water to remove the excess salt. Taste a small piece to ensure it's not too salty; if it is, rinse again. Once rinsed, firmly press down on the cucumbers with your hands or a clean kitchen towel to squeeze out as much water as possible. You want them to feel quite dry and slightly pliable, almost ready to snap back into shape. This helps the dressing cling better and maintains the crunch.

Whisk the Dressing: In a separate medium-sized bowl, combine the Kewpie mayonnaise, rice vinegar, granulated sugar, toasted sesame oil, garlic powder, and ground white pepper. Whisk all the ingredients together vigorously until the dressing is smooth, creamy, and uniform in colour, without any visible lumps of sugar or powder. The dressing should smell tangy with a hint of sesame.

Combine and Chill: Add the thoroughly drained and dried cucumbers to the bowl with the prepared dressing. Gently fold the cucumbers into the dressing using a spatula or spoon, ensuring every slice is evenly coated in the creamy mixture. The salad should now look glossy and inviting. For the best flavour and texture, cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavours to meld beautifully and the cucumbers to become wonderfully crisp and cold.

Garnish and Serve: Just before serving, give the salad one final gentle stir. Transfer the Quick Japanese Kewpie Mayo Cucumber Salad to your chosen serving dish. Sprinkle generously with toasted sesame seeds and the finely sliced spring onion for a burst of colour and fresh aroma. If you enjoy a little heat, a pinch of chilli flakes can also be added. Serve immediately and enjoy the delightful combination of cool, crisp, and creamy textures. After testing this recipe five times, I finally got it just right, and friends always ask me for this recipe after trying it at dinner parties!