Tataki kiri, or smashed cucumber pickles, are a refreshing and flavorful Japanese side dish. These pickles are easy to make and can be enjoyed on their own, with rice, or as part of a larger meal. They offer a delightful blend of salty, spicy, and umami flavors, making them a perfect complement to various dishes.
This recipe presents two versions: a traditional method requiring 24 hours of brining, and a quick 10-minute version for those seeking immediate gratification. Both methods begin with preparing the cucumbers.
Start by washing about 500 grams of cucumbers and drying them thoroughly. Slice the cucumbers in half lengthwise and scoop out the seeds. While any cucumber variety will work, narrow cucumbers like Japanese, Persian, or Kirby cucumbers are recommended.
Place the cucumber halves cut-side down on a cutting board. Using the flat side of a knife blade, smash the cucumbers. The goal is to crack the skin and bruise the flesh while maintaining the cucumber’s overall shape.
Break the smashed cucumbers into smaller pieces, roughly two inches long. This smashing process not only adds texture but also helps the brine penetrate the cucumbers more effectively.
For the traditional 24-hour method, prepare a brine by dissolving 30 grams of salt in 1000 grams (1 kilogram) of water. This creates a 3% brine, which seasons the cucumbers from the inside out.
Next, thinly slice a two-inch piece of ginger after removing the skin with a spoon. Also, prepare about 10 grams of kombu (dried kelp), a common ingredient in Japanese cuisine that adds umami flavor. Alternatively, a sprinkle of MSG powder can be substituted for the kombu. Finally, gather a spoonful of Asian red chili flakes or whole chilies.
Combine the smashed cucumbers, kombu, ginger, and chili flakes in a large container. Pour the brine over the cucumbers, ensuring they are fully submerged. Cover the container with plastic wrap pressed against the surface of the vegetables to keep them submerged, then seal with a lid. Refrigerate for at least 24 hours, or up to three days.
The signature flavor of tataki kiri comes from the toasted sesame seeds and soy sauce mixture. When ready to serve, toast 25 grams of sesame seeds in a pan over medium heat until they darken, being careful not to burn them. Transfer the toasted sesame seeds to a mortar and pestle and lightly crush them into a coarse powder.
In a bowl, combine the crushed sesame seeds with 20 grams of soy sauce. Remove the cucumbers from the brine using a slotted spoon and toss them with the sesame-soy sauce mixture. This coats the cucumbers, creating a fragrant and delicious final product.
The 10-minute version follows a similar process, but instead of brining, the smashed cucumbers are seasoned directly with salt and MSG. For 400 grams of cucumbers, use 6 grams of salt and 2 grams of MSG. The MSG replicates the umami provided by the kombu in the traditional recipe. Mix the cucumbers with the salt and MSG and let them sit while preparing the other ingredients.
Prepare the ginger, chili flakes, and toasted sesame-soy sauce mixture as described in the traditional method. Drain any excess water from the seasoned cucumbers and toss them with the ginger, chili flakes, and sesame-soy sauce mixture.
While both methods result in delicious smashed cucumber pickles, the 24-hour brined version offers a more balanced flavor profile and a firmer texture. The 10-minute version provides a more intense, spicier flavor and a crispier texture. Adjust the amount of chili flakes according to your preference.
Enjoy these versatile pickles as a side dish, in a sandwich, mixed with rice, or however you desire.
