“Addictive” Cucumber Salad (Yamitsuki Kyuri)

Ingredients

• 1.5 lb English cucumbers (or Persian cucumbers, ends trimmed)
• 1 tsp Kosher salt
• 2 Garlic (grated or finely minced)
• 1 tbsp Toasted sesame oil
• 1 tbsp Toasted sesame seeds
• 0.5 tsp Chicken bouillon powder (or MSG; can substitute with a dash of soy sauce)
• 0.5 tsp Sugar

Steps

1. 1

   Place the cucumbers on a cutting board. Using a rolling pin, meat mallet, or the side of a heavy knife, bash and smash the cucumbers until they split and break into irregular, craggy chunks.

2. 2

   Tear or cut the smashed cucumbers into bite-sized pieces, roughly 1 to 1.5 inches in size.

3. 3

   In a large bowl, toss the cucumber pieces with the kosher salt. Let them sit for about 10 to 15 minutes to draw out excess moisture.

4. 4

   Drain any liquid that has accumulated in the bowl.

5. 5

   Add the grated garlic, toasted sesame oil, toasted sesame seeds, chicken bouillon powder (or MSG/soy sauce), and sugar to the cucumbers.

6. 6

   Toss thoroughly to ensure the dressing gets into all the nooks and crannies of the smashed cucumbers.

7. 7

   Serve immediately or let sit for another 10 minutes for the flavors to meld further.

Notes

Don’t be gentle on the cucumbers; the irregular surfaces are key to trapping the flavorings. If you prefer a vegetarian version, use a mushroom-based bouillon or a dash of soy sauce instead of chicken bouillon.

Nutrition per serving

• appetizer
• side dish
• Japanese
• vegetarian-option
• no-cook
• izakaya
• healthy