Tataki Kyuri (Japanese Smashed Cucumber Salad)
A refreshing, tangy, and crunchy Japanese smashed cucumber salad known as Tataki Kyuri. Bursting with umami flavors from tamari, sesame oil, and a hint of togarashi. Perfect as a side dish or a quick snack!
Ingredients
- 4 Persian cucumbers or 2 Japanese cucumbers, 250g
- 2 teaspoons tamari or soy sauce if gluten isn't an issue
- 2 teaspoons sesame oil toasted for nutty depth
- 1 teaspoon maple syrup for a touch of sweetness
- 1 teaspoon sesame seeds for crunch
- 1 clove garlic, minced adds punch of flavor
- 1 small knob of ginger, grated 8g, for aromatic warmth
- 0.5 teaspoon kombu dashi granules for subtle umami richness
- 2-3 shakes togarashi adds gentle heat
- 2 tablespoons scallions, sliced for color and freshness
Instructions
- Wash the cucumbers thoroughly and pat them dry.
- Place cucumbers on a cutting board and lightly smash them with a rolling pin or the flat side of a knife. Cut into bite-sized pieces.
- Optional: Sprinkle salt over cucumbers and let sit for 5 minutes. Drain excess moisture and pat dry.
- In a small bowl, whisk together tamari, sesame oil, maple syrup, minced garlic, grated ginger, kombu dashi granules, and togarashi.
- Add smashed cucumbers to a large bowl and pour dressing over them. Toss gently to coat.
- Sprinkle sliced scallions and sesame seeds over the salad. Let sit for 5-10 minutes to allow flavors to meld.
- Give it a quick toss before serving. Garnish with extra sesame seeds or a dash of togarashi, if desired.
Notes
For best results, use Persian or Japanese cucumbers, as they are less watery and crunchier. Salting and draining the cucumbers enhances the crunch. Store in the refrigerator for up to 2 days, but enjoy fresh for maximum texture. Avoid freezing as cucumbers become mushy when thawed.