Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don’t need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
This sesame dressing is very versatile. Try it with any number of vegetables. It’s great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.