Tataki Kyuri is a classic Japanese salad that allows you to enjoy the crisp texture of cucumbers infused with Japanese flavors. It is surprisingly easy to make and delicious, making it a perfect choice when you want to include a vegetable dish on your menu.
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What is Tataki Kyuri?
Tataki Kyuri is a Japanese salad made by seasoning cucumbers that are smashed and then chopped into bite-sized pieces. "Tataki" refers to smashing, and "Kyuri" means cucumbers. In Japan, it is also known as "Kyuri no Tataki."
'Tataki' is a Japanese preparation method in which ingredients like cucumbers or gobo (burdock root) are pounded to break down their tissues, making them easier to eat. Since smashed ingredients readily absorb flavors, the dish offers a harmonious blend of seasonings.
More about tataki
You might be wondering why it is necessary to smash the ingredients, but there is a reason 'tataki' has been adopted as a cooking method in Japan. By smashing the ingredients, the surface becomes uneven, allowing flavors to penetrate more easily than when cut with a knife.
Common tools for tataki include a rolling pin or the handle of a knife. After the ingredients are pounded and cracked, they can be cut or torn into bite-sized pieces for completion.
By the way, cooking methods in which ingredients are finely chopped or seared are also called 'tataki' in Japan, but these refer to different techniques from the one used in this dish.
Various flavorings
Tataki kyuri is enjoyed with a wide variety of flavors in Japan. In this recipe, I added ginger for flavor, but the following options are also popular:
- Garlic
- Shio kombu (salted kelp)
- Chili peppers
- Umeboshi (salt-pickled plums)
- Toasted sesame seeds
Soy sauce is generally used as the base for these flavorings, but it is also delicious when seasoned with salt instead. After you have tried the recipe, feel free to explore these combinations.
📋Step-by-step recipe
Ingredients
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 0.35 oz ginger
Seasonings:
- ⅙ tsp salt
- 1 tsp rice vinegar
- 2 tsp soy sauce
- 1 Tbsp toasted sesame oil
Instructions
🕒 Total: 1 hr 5 mins
Step 1
Trim both ends of cucumbers, then pound and gently crush them using a rolling pin or the handle of a knife before tearing them into bite-sized pieces.
Step 2
Peel and grate the ginger. Combine all the ingredients (cucumbers, ginger, salt, vinegar, soy sauce, and sesame oil) in a plastic bag, then massage the mixture. Let it sit in the refrigerator for about an hour to allow the flavors to blend.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Be careful not to finely smash the cucumbers. If they are smashed too much, the dish will end up being watery.
Recipe card
Tataki Kyuri (Japanese Smashed Cucumber Salad)
Ingredients
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 0.35 oz ginger
Seasonings:
- ⅙ tsp salt
- 1 tsp rice vinegar
- 2 tsp soy sauce
- 1 Tbsp toasted sesame oil
Instructions
- Trim both ends of cucumbers, then pound and gently crush them using a rolling pin or the handle of a knife before tearing them into bite-sized pieces.
- Peel and grate the ginger. Combine all the ingredients (cucumbers, ginger, salt, vinegar, soy sauce, and sesame oil) in a plastic bag, then massage the mixture. Let it sit in the refrigerator for about an hour to allow the flavors to blend.
Notes
- You can store it in the refrigerator for up to 3 days.
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