Izakaya’s Yamitsuki Smashed Cucumber Salad with Zesty Flair

Enjoy Izakaya’s Yamitsuki Smashed Cucumber Salad, a refreshing appetizer perfect for summer picnics, blending crisp cucumbers with zesty flavors for a delightful crunch.

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Prep Time 15

Resting Time 10

Total Time 25

Servings: 4 servings

Course: APPETIZERS

Cuisine: Japanese

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Japanese or Persian cucumbers
1 teaspoon salt
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 cloves garlic, minced

For the Garnish

1 tablespoon toasted sesame seeds
2 tablespoons chopped green onions
1 teaspoon red pepper flakes adjust to taste

Optional Enhancements

1 teaspoon soy sauce for deeper umami
1 teaspoon chili oil for extra heat

Equipment

Bowl
knife
whisk

Method

Preparation

Wash your cucumbers thoroughly. Using the flat side of a knife, press down to gently smash them, breaking the skin.
Place the smashed cucumbers into a bowl and sprinkle a generous amount of salt over them. Let them sit for about 10 minutes.
In a separate bowl, whisk together sesame oil, rice vinegar, and freshly minced garlic.
Once the cucumbers have released some liquid, drain excess moisture, and add the dressing. Gently toss until well-coated.
Transfer the salad to a serving dish and sprinkle with toasted sesame seeds, chopped green onions, and a pinch of red pepper flakes.
Allow the salad to sit for a few minutes to let the flavors meld together. Serve it chilled.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For optimal taste, serve chilled, and keep garnishes separate until serving.

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