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 add a vegetable dish to your menu.
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What is Tataki Kyuri?
Tataki Kyuri is a traditional Japanese salad made by seasoning cucumbers that have been smashed and then torn into bite-sized pieces. "Tataki" refers to the smashing process, and "Kyuri" means cucumber. In Japan, it is also known as "Kyuri no Tataki."
Tataki is a Japanese preparation method in which ingredients such as cucumbers or gobo (burdock root) are pounded to break down their texture, making them easier to eat. Since smashed ingredients readily absorb flavors, the dish offers a harmonious blend of seasonings.
The reason behind the "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, their surfaces become uneven, allowing flavors to penetrate more easily than if they were simply 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 torn or cut into bite-sized pieces to complete the preparation.
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.
Flavor variations
Tataki kyuri can be enjoyed with a wide variety of flavors. In this recipe, I use ginger for a traditional 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 this dish, but it is also delicious when seasoned with salt instead. Once you have tried the recipe, feel free to experiment with your favorite combinations.
📋Step-by-step recipe
Ingredients
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 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 the cucumbers, then lightly smash them with a rolling pin or the flat side 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 them together. Let the bag sit in the refrigerator for about an hour to allow the flavors to meld.
To store
You can store it in the refrigerator for up to 3 days.
Cooking tips
Be careful not to smash the cucumbers too much. If they are smashed too finely, the dish will end up being watery.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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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, as they are smaller.)
- 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 the cucumbers, then lightly smash them with a rolling pin or the flat side 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 them together. Let the bag sit in the refrigerator for about an hour to allow the flavors to meld.
Notes
- You can store it in the refrigerator for up to 3 days.
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