{"title":"Taste of Japan and Sake Live vol.74","description":"\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0374\/2207\/1943\/files\/Cucumber_Tataki.jpg?v=1790065816\" alt=\"\" width=\"249\" height=\"311\"\u003e\u003cbr\u003eProducts used in \u003cem\u003e\"Taste of Japan and Sake vol.74\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 16.0pt; line-height: 115%; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Yu Gothic'; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;\"\u003eTataki Kyuri (Japanese Smashed Cucumber Salad) \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Serves 2–4)\u003c\/strong\u003e\u003cbr\u003e•    2 Japanese or small cucumbers\u003cbr\u003e•    1 tsp salt\u003cbr\u003e•    3 cloves garlic, finely grated\u003cbr\u003e•    1 tbsp sesame oil\u003cbr\u003e•    1 tbsp ground white sesame seeds\u003cbr\u003e•    1 tsp sugar\u003cbr\u003e•    1 tsp shiro dashi (or shio koji as an alternative)\u003cbr\u003e________________________________________\u003cbr\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003cbr\u003e•    Wash the cucumbers thoroughly.\u003cbr\u003e•    Lightly crush each cucumber using the flat side of a knife or a rolling pin until they begin to split. This creates an irregular surface that absorbs the seasoning more effectively.\u003cbr\u003e•    Tear or cut the cucumbers into bite-sized pieces (approximately 3–4 cm).\u003cbr\u003e________________________________________\u003cbr\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003cbr\u003e1.    Place the cucumber pieces in a bowl and sprinkle with the salt. Toss well and leave for 10–15 minutes to draw out excess moisture.\u003cbr\u003e2.    Gently squeeze the cucumbers by hand to remove the released liquid and transfer them to a clean bowl.\u003cbr\u003e3.    Add the grated garlic, sesame oil, toasted white sesame seeds, sugar, and shiro dashi (or shio koji).\u003cbr\u003e4.    Mix thoroughly until the cucumbers are evenly coated with the dressing.\u003cbr\u003e5.    Leave to marinate for 10–15 minutes before serving to allow the flavours to develop.\u003cbr\u003e \u003cbr\u003eChef's Tips\u003cbr\u003e•    Smashing the cucumbers rather than slicing them creates more surface area, allowing the dressing to penetrate deeply and giving the salad its characteristic texture.\u003cbr\u003e•    For the best flavour, chill the salad for 20–30 minutes before serving.\u003cbr\u003e•    If using shio koji, the flavour will be slightly milder and naturally sweeter than when using shiro dashi.\u003cbr\u003e•    This refreshing side dish pairs beautifully with grilled fish, yakitori, karaage, or as part of a Japanese-style summer meal.\u003cbr\u003e\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/2207\/1943\/collections\/Cucumber_Tataki.jpg?v=1790066047","url":"https:\/\/natural-natural.shop\/collections\/taste-of-japan-and-sake-live-vol-74.oembed","provider":"natural natural Online Shop","version":"1.0","type":"link"}