Yields: 2 to 4 servings
Tatari kyuri, literally “beaten cucumbers.” Gently smashing the cucumber allows the pickling ingredients to infuse the flesh. Japanese cucumbers are thin and seedless; substitute seeded Lebanese cucumbers.
Ingredients
1 3/4 pounds (800 g) Japanese cucumbers (5 or 6 medium)
2 cloves garlic, roughly chopped
1 1/2 tablespoons (22.5 mL) rice vinegar
2 teaspoons (10 mL) granulated sugar
2 teaspoons (10 mL) kosher salt
Shiso or chives for garnish
Directions
Lay the cucumbers on a large cutting board, and bang them gently but firmly with a Japanese pestle or rolling pin to slightly smash the cucumbers, which will form cracks in the surface. Break into rough chunks with your hands, and drop into a large resealable freezer bag.
Mash the garlic with a pinch of the salt. You can use a mortar and pestle, or mash the garlic with the side of a chef’s knife, sprinkle with the salt, and chop finely.
Sprinkle the 2 teaspoons (10 mL) of salt over the cucumbers, add the garlic purée along with the rice vinegar and sugar, and massage lightly to distribute. Roll up the bag to squeeze out as much of the air as possible, then refrigerate for about 10 minutes.
When ready to eat, drain the cucumbers in a fine-mesh sieve set over a bowl. Serve with ice cold beer.
