All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Jabara kyuri no pirikarazuke / Japanese cucumber with tobanjan dressing

Fresh and juicy cucumber accentuated with spicy dressing.


1 kyuri Japanese cucumber
1/2 tbsp soy sauce
1/4 tsp tobanjan
1 tsp sesame oil
1 tsp sakura ebi dried shrimp
1 tsp toasted white sesame seeds
Salt (not in photo)


Cut both ends of kyuri, and diagonally slice (45 degree angle), to half of height.

Turn and slice in the same way.


Cut in 3-4 cm sections.


Sprinkle a generous pinch of salt, gently mix, and let sit for 30 minutes.


Squeeze out extra water, and place in a clean bowl.


Add soy sauce, tobanjan, sesame oil, and mix well.

Let sit for 20 minutes.


In the meantime, coarsely grind sesame seeds.


Add sesame seeds and sakura ebi, and mix well.


  • This can be made far in advance of serving. However, reduce the amount of soy sauce if preparing hours in advance.
  • If Japanese cucumber is not available, English cucumber and other Asian cucumber can substitute.
  • Chili sauce or garlic chili sauce can substitute for tobanjan. They have a clearer chili taste than tobanjan.
  • If sakura ebi is not available, shami dried shrimp works. Rehydrate, devein, chop and mix in.
  • Black sesame seeds would taste too strong for this dish. Omit sesame seeds if white or gold variety is not available.
  • Jabara literally means "snake belly." Cucumber sliced this way can be bent in curves.

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