Beaten Cucumber Pickles with Benimoso
Recipe adapted from ‘Japanese Farm Food’ by Nancy Singleton Hachisu, Tataki Kyuri, p.69
Makes 4 servings
6 mini snacking cucumbers (or 3 Japanese cucumbers), about 1 pound
1 teaspoon fine sea salt
4 teaspoons benimosu (adjust to taste)
1. Lay the cucumbers on a cutting board and beat them gently with a rolling pin to lightly smash and crack the cucumbers. Break the cucumbers into rough pieces with your hands and place them in a gallon-sized resealable plastic bag. If the cucumbers don’t break up easily, then you need to beat them a bit more.
2. Sprinkle the salt over the cucumber pieces and gently massage the salt into them. Then roll up the bag, squeezing all of the air out, seal and then refrigerate the cucumbers for 10 minutes.
3. Remove the cucumbers from the refrigerator and drain them in a wire mesh strainer. Put them in a serving bowl and drizzle the benimosu over them. Let the cucumbers marinate in the benimosu for about 10 minutes, and then serve.