Spicy Japanese Cucumber Salad
This togarashi cucumber salad recipe is a quick, refreshing side dish that’s ready in just 10 minutes. Crisp cucumbers are smashed and tossed with tamari, sesame oil, garlic, ginger, and a sprinkle of Japanese togarashi for the perfect balance of heat and crunch. Light, healthy, and full of flavor, this spicy cucumber salad pairs beautifully with sushi, noodles, grilled meats, or can be enjoyed on its own.
Equipment
- Mixing Bowl
- Sharp knife
- Rolling pinor flat side of a large knife
- Measuringspoons
- Grater forginger
Ingredients
- 4 Persian cucumbers or 2 Japanese cucumbers 250g
- 2 tsp tamari 10g (or soy sauce if not gluten-free)
- 2 tsp sesame oil 10g
- 1 tsp maple syrup 7g
- 1 tsp sesame seeds 5g
- 1 garlic clove minced (4g)
- 1 small knob of ginger grated (8g)
- ½ tsp kombu dashi granules 2.5g
- 2 –3 shakes of togarashi seasoning
- 2 tbsp scallions sliced (10g)
Instructions
- Mix the dressing: In a mixing bowl, combine tamari (or soy sauce), sesame oil, maple syrup, sesame seeds, garlic, ginger, dashi granules, and a few shakes of togarashi. Stir until everything blends into a smooth sauce.
- Prepare the cucumbers: Wash and dry your cucumbers. Trim off the ends. Using the flat side of a knife or a rolling pin, gently smash them until they crack. Slice into bite-sized chunks for that classic smashed cucumber salad texture.
- Toss and coat: Add the cucumber pieces to the bowl with the sauce. Mix well so every piece gets coated.
- Garnish and serve: Sprinkle sliced scallions on top, give it a light toss, and enjoy right away for the freshest crunch.
Video
Notes
- Best served fresh for maximum crunch.
- Use Persian or Japanese cucumbers for the most authentic texture.
- Adjust togarashi to your spice preference—start light, then add more if you like heat.
- For a gluten-free version, stick with tamari instead of soy sauce.
- Garnish with extra sesame seeds or herbs for added flair.