3 Japanese (seedless) cucumbers
2 tbsp shoyu
1 tbsp rice vinegar
1/2 tsp salt + more for sprinkling
1 tsp sugar
2 tsp chili oil (La-Yu)
Score skin of cucumber with a fork or a zester. Cut cucumbers in half and remove seeds. Sprinkle salt (not the 1/2 tsp) over cucumbers and rub all over. Slice cucumbers into 3/8" pieces. Toss with remaining ingredients. Chill for at least 1 hour before serving.