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Tataki Kyuri (Japanese Smashed Cucumbers) | たたききゅうり

Learn how to make this easy Japanese side dish with fresh, crisp cucumbers. Deliciously crunchy and fun to make!
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plate of Japanese smashed cucumbers
Prep Time:15 minutes
Servings: 4

Ingredients

  • 2 Japanese cucumbers refrigerated
  • ¼ tsp salt
  • 2-3 tsp soy sauce or tamari for gluten-free adjust to taste
  • 2 tsp toasted sesame oil*
  • ½ tsp garlic minced
  • ½ tsp ginger thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 pinch red pepper flakes optional

Instructions

  • Smash cucumbers: Place cucumbers on a cutting board and use a large pestle or rolling pin to gently smash the cucumbers. Rotate the cucumbers as you hit them. If you're afraid of cucumber pieces flying everywhere, you can place the cucumbers in a ziplock bag first.
  • Break into pieces: When there are cracks all over the cucumbers, chop into pieces or use your hands to separate into pieces.
  • Salt cucumbers: Place cucumbers in a bowl and sprinkle with salt. Toss well to cover the cucumbers and set aside for 10 minutes to draw out the moisture. Drain and rinse cucumbers, getting rid of any excess water. You can also gently dry the cucumbers with a towel.
  • Toss: Add cucumbers to a bowl with the remaining ingredients and combine.
  • For better flavor, marinate for 1-2 hours in the fridge.