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Tataki Kyuri (Smashed Cucumber Salad; Japanese)
I tried this chilled cucumber salad at a Japanese pop-up kitchen the other day, and was intrigued both by the texture and the depth of flavour.

Turns out giving the cucumbers a few whacks with a rolling pin before dressing them is the secret.

Those small, hard “snack-size” cucumbers work best, though I imagine the thin, curly Lebanese ones would be good too.

I’ve kept the dressing simple – just soy sauce, sesame oil and a little splash of rice vinegar (or yuzu citrus seasoning) for brightness.
Ingredients
  • 3 small cucumbers
  • 1 Tb Japanese soy sauce
  • ½ tsp sesame oil
  • ½ tsp rice vinegar (or yuzu citrus seasoning)
  • toasted sesame seeds, to garnish
Steps
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