"Addictive" Cucumber Salad (Yamitsuki Kyuri)

Then prep

• Set a colander inside a bowl.
• Find a small plate and 2 or 3 cans to weigh the cucumbers down.
• Peel the 2 cucumbers in stripes, leaving strips of skin on.
• Trim off the ends.
• Halve each cucumber lengthwise.
• Scrape out the seeds with a spoon and throw them away.
• Lay the halves cut side down on the board.
• Hit them hard with a rolling pin or meat pounder until they split and crack. Don't be gentle. Ragged pieces hold more dressing.
• Cut the smashed cucumbers into rough 3/4-inch pieces.
• Finely grate the 1 garlic clove.
• In a large bowl, stir together the 2 tsp sesame oil, the grated garlic and the 1/4 tsp bouillon powder. This is the dressing.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 2English cucumbers
• 1/2 tspwhite sugar
• 3/4 tspkosher salt, plus more to taste
• 2 tsptoasted sesame oil
• 1medium garlic clove, finely grated
• 1/4 tspchicken bouillon powder or MSG
• Toasted sesame seeds, to serve

Steps

1. Toss the cucumbers in the colander with the 1/2 tsp sugar and 3/4 tsp salt.
2. Cover with the small plate and set the cans on top.
3. Set a timer for 30 minutes. While they drain: lay out a kitchen towel and set out a serving dish and the sesame seeds. Then nothing to do until the timer goes.
4. When the timer goes, take off the cans and plate. Shake the colander to get more liquid out of the cucumbers.
5. Spread the cucumbers on the kitchen towel and pat them dry.
6. Pour out the liquid in the bowl under the colander.
7. Add the cucumbers to the dressing bowl and toss until coated.
8. Taste. Add salt if it needs it.
9. Move to the serving dish and sprinkle with sesame seeds.

Notes

The bouillon powder or MSG is the secret ingredient. A bit of a crumbled bouillon cube works too. To skip it, use more salt or a dash of soy sauce.