Yusuke frequently makes this fast, fresh, tasty dish—especially in summer.
This iteration uses farm-fresh local organic cukes, which is a rare treat for us. Very crunchy.
The preparation steps proceed thusly:
- Wash cucumbers and slice off the ends
- Bash the cucumbers with a blunt instrument, e.g., the handle of a large knife (carefully!), so as to “bruise” them
- Slice open the cucumbers lengthwise, then cut them into smaller pieces (2-3 inches long)
- Put them into a large mixing bowl
- Pour in the following and mix well to coat the cukes:
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp minced ginger
- pinch of sugar
That’s it. You can also add a sprinkle of shichimi togarashi (Japanese chili powder mix) when served.