Tataki Cucumber
A recipe for Tataki Cucumber from the cookbook, Real Japanese Cooking! Smashed cucumber pieces are briefly marinated in a sesame-based dressing for a light and refreshing side.
Servings 4 Servings
Ingredients
- 4 small Japanese cucumbers or 2 large
- salt for sprinkling
- 2 tablespoons roasted white sesame seeds
For the sauce:
- 1 tablespoon grated ginger
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Instructions
- Sprinkle the whole cucumbers with salt, and roll them hard on a cutting board to eliminate any surface bumps.
- Rinse the salt off and pat the cucumber dry.
- (If using larger garden cucumbers) Halve large cucumbers, lengthwise. Scoop out the seeds with a teaspoon.
- Bash the cucumbers several times with a rolling pin to partially crush them, then break them apart with your hands into easy-to-eat pieces.
- Put the cucumber in a bag with the sauce ingredients, push out the air, and close the bag. Let marinate at least 10 minutes. (You can also do this in a bowl.)
- Serve sprinkled with the sesame seeds.