Tataki Kyuri Smashed Cucumber Pickles
Serving Size:4|Prep Time:10minutes|Cook Time:
Directions
  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
Ingredients
  • 1 ¼ poundsfresh cucumbers, peeled and seeded
  • 2clovesgarlic
  • ½tablespoonslivered fresh ginger
  • 2teaspoonssea salt
AllergensNONE