Tataki Kyuri
たたききゅうり·(tah-tah-kee kyoo-ree)
Ichiju-Sansai on a Tuesday: Soup, Rice, and Sides
Bring the flat of a heavy knife down hard until the cucumber splinters, because slicing them perfectly flat just lets the dressing slide right off into a watery puddle. The secret here is twofold: a heavy salt-rub on the cutting board to beat back the bitter edge, followed by a blunt-force smash and a rough tear so the jagged edges act like a sponge, drinking up a ginger dressing in minutes. Toss the chunks in toasted sesame oil and serve them cold.
Before you start
Execute the itazuri salt-rub.
Place the whole cucumbers on a cutting board, sprinkle with 1/2 teaspoon of the kosher salt, and use the palms of your hands to roll them firmly back and forth for about 30 seconds until the skins turn dark green and smooth out.
Rinse, dry, and selectively peel.
Rinse the salt off under cold water and pat the cucumbers completely dry. Cut off both ends, then use a vegetable peeler to remove just the first inch of skin starting from the dark stem end—this eliminates the oldest, most bitter part of the fruit.
Smash and tear the cucumbers.
Using a wooden rolling pin or the flat side of a heavy knife, firmly tap each cucumber while rolling it slightly until deep cracks form down its length. Do not pulverize it into mush. Put the tool down and tear the cracked cucumbers by hand into bite-sized chunks.
Ingredients
- Persian cucumbers4 med
- kosher salt3/4 tsp
- toasted sesame oil1 tbsp
- unseasoned rice vinegar2 tsp
- soy sauce1 1/2 tsp
- fresh ginger2 tsp
- toasted white sesame seeds1 tsp
Method
- 01
Mix the ginger dressing.
In a medium bowl, combine the grated ginger, toasted sesame oil, rice vinegar, soy sauce, and the remaining 1/4 teaspoon of salt.
- 02
Toss and marinate.
Add the torn cucumbers to the bowl and toss thoroughly, working the dressing deep into the jagged fissures. Let the bowl sit in the refrigerator for 10 to 15 minutes to allow the flavors to marry.
- 03
Garnish and serve.
Transfer the cucumbers to a small serving bowl, pouring any remaining dressing from the bottom of the mixing bowl over the top, and sprinkle with the toasted white sesame seeds.
Notes
Respect the cucumber.
Never use standard American slicing cucumbers for this dish; their thick, waxy skins and massive, watery seed cores will dilute the dressing and ruin the crunch. Persian cucumbers are easily found in most American supermarkets and serve as a near-perfect botanical match for traditional Japanese kyuri.
Fresh ginger is mandatory.
Avoid ginger paste from a tube at all costs. The bright, volatile essential oils of freshly grated root are required to cut through the rich sesame oil and elevate this dish into a proper, crisp palate cleanser.
From Cook Japanese in America.