Japanese cuisine is so much more than sushi; it consists of robata grilling, ramen and udon soups, teriyaki cooking and, of course, the very entertaining hibachi. However, the Japanese have also developed several delicate pickles to help gourmands clear their palate between bites, the most famous being the pink pickled ginger. The concept is to have something fresh and acidic to clear your taste buds from the rich flavours and oils so you can taste the dish again in all its glory.
This crushed cucumber recipe is another palate cleanser bite; it is fresh and delicate. This is a simple and fresh salad. The technique of lightly smashing the cucumbers with a pestle allows the garlic to infuse the cucumbers. The pickled sushi ginger adds a layer of freshness to the salad. This is a perfect palate cleanser salad. I served it with Japanese ginger and garlic chicken. The fresh and crunchy cucumbers are infused with garlic, and the salad works well with the richly flavoured grilled meat.
Like every recipe I have cooked from Diana Henry, this recipe is absolutely delicious. Subtle flavours dominate this meal, but the spices are balanced. This was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. There are flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes are amazing and step away from the ordinary.
For more wonderful recipes from this cookbook, click here.
Ingredients:
2 baby cucumbers, peeled, the inner seeds scooped out if desired, and cut into half circles
2 garlic cloves, minced
Sea salt, to taste
2 tablespoons Japanese pickled sushi ginger, finely shredded
Mint leaves or shiso leaves, torn
Pound the cucumbers with a pestle till they are bruised. Break them apart with your hands into pieces.
Crush the garlic with the salt in a mortar and pestle. Massage the cucumbers with the garlic and salt. Put the cucumbers in a Ziploc bag, squeeze out the air, and put them in the fridge for 10-20 minutes.
To serve, put the cucumbers into a bowl. Mix the shredded pickled sushi ginger and top with the mint or shiso leaves. Serve.
Note: If you prefer, and for a nicer-looking dish, you can scoop out the inner seeds of the cucumbers. However, I do not like to water food, so I always kee them. It looks a bit messier, but the taste is not any different.