Imported from the web

Tataki Cucumber

Name: Tataki Cucumber
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: 100 g Baby cucumber (Use baby cucumbers rather than standard cucumbers; they are closer to traditional Japanese cucumbers.); 1 tbsp Sesame oil; 2 tsp Soy sauce; Salt (A pinch); 0.5 tsp Garlic (Grated); 0.5 tbsp Toasted sesame seeds

Recipe by Shota Horii - Aisle to Tokyo Facebook

Imported by John Tan on SeeMeCook

A quick Japanese side dish of crunchy smashed baby cucumbers tossed in a savory sesame-soy dressing with garlic and toasted sesame seeds.

1 servings5 minEast Asian

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Ingredients

100 g Baby cucumber (Use baby cucumbers rather than standard cucumbers; they are closer to traditional Japanese cucumbers.)
1 tbsp Sesame oil
2 tsp Soy sauce
Salt (A pinch)
0.5 tsp Garlic (Grated)
0.5 tbsp Toasted sesame seeds

Steps

1
Place the baby cucumbers on a work surface and smash them with a rolling pin. Tear the smashed cucumbers into bite-sized pieces.
2
Put the cucumber pieces in a bowl. Add the sesame oil, soy sauce, salt, grated garlic, and toasted sesame seeds, then thoroughly mix until the cucumber is evenly coated with the seasonings.

Notes

Serve as a crunchy side dish. The source does not specify storage instructions.

Nutrition per serving

173Calories

3gProtein

7gCarbs

17gFat

2gFiber

side dish
vegetarian
vegan
Japanese
no-cook
quick
gluten-free if using gluten-free soy sauce

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