Cucumber and Onion Sunomono

Arrange the sliced cucumbers and onions on wax paper over a large baking sheet. This technique of salting and draining vegetables is something we use often in Okinawan cooking to remove excess moisture.

Sprinkle the salt evenly over the cucumber and onion mixture, then scatter the ice cubes on top. Let this sit for 1 hour to draw out the water.

After an hour, work the mixture gently with your hands to help release more moisture, then transfer to a fine-mesh strainer. Let drain for 30 minutes. (This double-draining method ensures the salad won't become watery when dressed)

Transfer the well-drained cucumber and onion mixture to a large bowl.

Whisk together the Japanese mayonnaise, milk, rice vinegar, and white pepper until smooth, then fold into the vegetables.

Refrigerate for at least 30 minutes before serving to let the flavors meld.