As the name tells, the recipe is quite simple. You salt your cucumbers, crush them with a wooden pestle ( which we use for pounding tossed sesame etc.). The tip is DO NOT use a knife when you cut cucumbers.
Why? Because when you cut them with a sharp knife, the cut end will be very smooth. But if you crush them or break them with a good pressure, the cut end will be rugged and uneven, so the seasonings are likely to stay on surface and taste better.
I use fragrant sesame oil and salt for seasonings. Maybe add a little bit of leek, finely sliced or chopped fresh coriander if you like. Toss them all and keep in a fridge for some time and that is the end of the recipe.
When you are looking for some cooking experience for small children but you are not sure to let them use knives, this recipe is ideal. But I have noticed big boys also love the cruching process of this recipe!
So simple that I feel sorry to call this a ‘dish’ but it is my family’s favorite menu specially in summer time after a hot and humid day. You will find this menu at many Izakaya (Japanese style bars) yet never at a classy restaurants.
The only concern is that cucumbers in Japan are quite thin, while some kind of cucumbers overseas are much bigger and thicker. On April 18th. I welcomed guests form Australia, Swiss and USA. I am wondering if my guests were able to crush their local cucumbers after getting back home and tried this recipe.
Many thanks for coming!