Japanese Cucumber Salad
Greg Dunmore
Servings
4
This refreshing cucumber salad is inspired by a dish taught to me by my Japanese "mom," Yoko, in the countryside near Mt. Rokko outside Kobe. She considered it a simple, fresh tsukemono, but over the years I adapted it into a salad that became one of the most popular dishes at my restaurant, Nojo.
The key is using the best cucumbers you can find, along with great soy sauce, rice vinegar, and sesame oil. The result is crisp, bright, savory, and incredibly easy to make.
Ingredients
Directions
- Place the cucumbers on a cutting board and rub them all over with the sea salt. Not all of the salt will stick, and that is perfectly fine. Let sit for 10 minutes.
- Using a small rolling pin, gently smash each cucumber. Be careful not to crush them completely—you want them lightly cracked and broken.
- Using your hands, tear the cucumbers into large bite-sized pieces and transfer to a mixing bowl.
- In a separate bowl, combine the rice vinegar and soy sauce. Slowly whisk in the sesame oil until incorporated.
- Pour the dressing over the cucumbers and add a pinch of shichimi togarashi. Toss well to coat.
- Taste and adjust seasoning as needed.
- Transfer to serving plates and finish by crumbling the nori over the top with your hands. Serve immediately.
Recipe Note
Smashing the cucumbers creates craggy edges that absorb more dressing and gives the salad its signature texture.