Tataki Kyuri Smashed Cucumber Pickles

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Tataki Kyuri Smashed Cucumber Pickles
Serving Size:4|Prep Time:10minutes|Cook Time:
Tataki Kyuri Smashed Cucumber Pickles

Ingredients

  • 1 ¼ pounds fresh cucumbers, peeled and seeded
  • 2 cloves garlic
  • ½ tablespoon slivered fresh ginger
  • 2 teaspoons sea salt

Nutritional Information

  • Cucumbers are over 95% water, making them an excellent source to improve hydration status.
  • Ginger contains a gingerol, a compound shown to have powerful antioxidant and anti-inflammatory effects.

Directions

Print Recipe
  1. Place cucumbers on a large cutting board.
  2. Hit them with a rolling pin to crack and slightly smash the surface.
  3. Break into chunks with your hands and place into a gallon sized resealable plastic bag.
  4. Smash the garlic with ½ teaspoon of the salt in a mortar and pestle. Sprinkle the remaining salt over the bagged cucumbers and then add the pureed garlic and slivered ginger.
  5. Lightly massage the bag to distribute the salt, garlic, and ginger. Roll up the bag and squeeze out the air, seal and refrigerate for at least 10 minutes. Remove from the refrigerator and drain the cucumbers in a wire mesh strainer set over a bowl when ready to eat.

Chef's Narrative

Looking for a way to release stress and create a cool side dish? Look no further. Grab your rolling pin and smash away to create this crunchy, traditional Japanese farm pickle – ready after just 10 minutes in the fridge! Serve as an appetizer or as a side dish. Great with grilled meats, vegetables, or tofu. Complements any Asian dish served with rice.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 15, Total Fat: 0g, Saturated: 0g, Trans Fat: 0g, Sodium: 480mg, Potassium: 163mg, Carbohydrate: 3g, Dietary Fiber: 1g, Protein: 1g
Allergens:
NONE

Directions

Print Recipe
  1. Place cucumbers on a large cutting board.
  2. Hit them with a rolling pin to crack and slightly smash the surface.
  3. Break into chunks with your hands and place into a gallon sized resealable plastic bag.
  4. Smash the garlic with ½ teaspoon of the salt in a mortar and pestle. Sprinkle the remaining salt over the bagged cucumbers and then add the pureed garlic and slivered ginger.
  5. Lightly massage the bag to distribute the salt, garlic, and ginger. Roll up the bag and squeeze out the air, seal and refrigerate for at least 10 minutes. Remove from the refrigerator and drain the cucumbers in a wire mesh strainer set over a bowl when ready to eat.

Chef's Narrative

Looking for a way to release stress and create a cool side dish? Look no further. Grab your rolling pin and smash away to create this crunchy, traditional Japanese farm pickle – ready after just 10 minutes in the fridge! Serve as an appetizer or as a side dish. Great with grilled meats, vegetables, or tofu. Complements any Asian dish served with rice.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 15, Total Fat: 0g, Saturated: 0g, Trans Fat: 0g, Sodium: 480mg, Potassium: 163mg, Carbohydrate: 3g, Dietary Fiber: 1g, Protein: 1g
Allergens:
NONE

Ingredients

  • 1 ¼ pounds fresh cucumbers, peeled and seeded
  • 2 cloves garlic
  • ½ tablespoon slivered fresh ginger
  • 2 teaspoons sea salt

Nutritional Information

  • Cucumbers are over 95% water, making them an excellent source to improve hydration status.
  • Ginger contains a gingerol, a compound shown to have powerful antioxidant and anti-inflammatory effects.
 

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