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Japanese Cucumber Salad

Serves 4 to 6 Salad vegetarian, Salads

Japanese Cucumber Salad

Japanese Cucumber Salad finds its place on the home tables of Japan, where it's crafted with a personal touch that reflects each cook's intuition. In this version, the salt is judged by hand and the yogurt is used generously, making it a staple for casual family meals. It's not about rigid measurements but the feel of the dish coming together, embodying the unspoken rules of home cooking.

The salad offers a refreshing burst of flavors, with crisp cucumbers mingling with the creamy tang of yogurt and the subtle aroma of dill. A hint of garlic adds depth without overpowering, creating a harmonious balance. It's a dish that speaks softly on the table, inviting everyone to share in its simple yet satisfying charm.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 2 cucumbers thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Using a sharp knife, slice the cucumbers into thin, even rounds, about 1/8 inch thick. This ensures they absorb the dressing well and maintain a pleasant crunch.
  2. Peel the garlic clove and mince it finely. The smaller the pieces, the more evenly the garlic flavor will distribute throughout the salad. Place the minced garlic into a small mixing bowl.
  3. Add 200 g of yogurt to the bowl with the minced garlic. Stir gently to combine, ensuring the garlic is well integrated into the yogurt. This will form the creamy base of your dressing.
  4. Finely chop a small handful of dill and add it to the yogurt mixture. Dill adds a fresh, aromatic note that complements the cucumbers. Stir the mixture again to evenly distribute the dill.
  5. Season the yogurt mixture with fine sea salt to taste. Start with a small pinch and mix well, then taste and adjust if necessary. The salt should enhance the flavors without overpowering them.
  6. Add the sliced cucumbers to the bowl with the yogurt dressing. Toss gently using a spatula or your hands, ensuring each cucumber slice is coated. Be careful not to break the cucumber slices; they should remain intact and crisp.
  7. Transfer the dressed cucumber salad to a serving dish. Serve immediately, allowing the fresh flavors to shine. This salad pairs well with bread, offering a refreshing contrast to richer dishes.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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