Smashed Japanese Cucumber

Smashed Japanese Cucumbers With Sesame Oil and Garlic

 

INGREDIENTS

 3 Japanese Cucumber

1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 ½ tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
2 large garlic cloves, minced

 Red pepper flakes, to taste or garnish


PREPARATION
Rinse cucumbers and pat dry. Cut roundwise into about 3 inches long or smaller pieces also can.
Smashed until the skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until all the piece is smashed.

Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.

For the dressing:
In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with olive oil if you like. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated.
Taste and add more pepper flakes and garlic if needed.
Serve immediately.

Happy trying..
Kelly's Kitchen