- In a small bowl, mix Marukan, Mirin, garlic, lemon juice, sugar, sea salt, sesame oil and chilies all together. Let the marinade sit aside while prepping the cucumbers.
- Rinse, dry and cut the cucumbers into halves lengthwise and then cut them into small pieces. About 1 1/2 to 2 inches (50mm) long. Pat dry.
- Combine cucumbers and marinade together. Toss evenly.
- Drain out any excess marinade, then ready to serve.
Note: Chinese Cucumber Salad can be served immediately or can be kept in the refrigerator to deepen the flavor. However, it is best to serve within a few hours to preserve its freshness and the crunch of the cucumbers.