This izakaya-inspired Tataki Kyuri is made with crunchy pieces of smashed cucumber coated in a delicious spicy miso sauce. It's seriously addictive!
INGREDIENTS
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp toasted sesame oil
- 1 tsp Chinese-style chicken bouillon powder
- 1 tsp yellow miso paste (awase)
- ½ tsp chili oil (rayu) (buy or make)
- ½ tsp chili bean sauce (toban djan)
- ½ tsp sugar
- 2 Japanese cucumbers or half the amount of English cucumber
- chili threads
- toasted white sesame seeds
DIRECTIONS
- Take a mixing bowl and add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp yellow miso paste (awase), ½ tsp chili oil (rayu), ½ tsp sugar and ½ tsp chili bean sauce (toban djan). Mix thoroughly until smooth and there are no lumps of miso.
- Wash 2 Japanese cucumbers (or half the amount of English cucumbers), then dry them and cut off the ends. Use a rolling pin to bash them until they become cracked, but not mashed.
- Rip the cucumber into bite-sized pieces by hand. Using a knife is not recommended, the sauce will stick better to the rough surface of hand-ripped pieces!
- Place the cucumber pieces in the bowl of sauce and mix until evenly covered.
- Serve and sprinkle with toasted white sesame seeds and chili threads. Alternatively, cover and store in the fridge for later. Enjoy!
