Izakaya Cucumbers

If I had to pick my favorite kind of restaurant on this planet, I would probably pick an Izakaya.  Not the smoky drinking-dens of yesteryear, but the newer and more vibrant version that serves delicious food at reasonable prices.

Izakaya’s are a form of Japanese restaurant that serve up small plates of delicious food to be shared.  In addition to the food, they serve also alcohol and other drinks to patrons in need of refreshment.  Think of something like a Spanish tapas bar or a British gastro-pub that serves small plates, and you won’t be far off.

Typically a single plate of food at a Izakaya costs around $4-$10, and you’re likely to purchase multiple plates during a visit.  This format gives everyone at the table a chance to sample a wide variety of food, and a chance to socialize/drink while they wait for the next round of food to be delivered.

grilled yakitori
A plate of grilled yakitori is a very common izakaya dish.

It’s all about having fun, eating, and socializing while filling your belly with plenty of delicious food.

At home, I try to reproduce the Izakaya ‘small plate’ experience whenever I can — especially when we’re entertaining guests!  We love to entertain friends with food, drinks, and a few good board games.

In today’s post, I’m going to share one of my favorite Izakaya recipes — Yep, it’s a recipe post!  Don’t worry it’s not complicated!  This one is extremely easy to make!


Izakaya Cucumbers — The Recipe

Step One: Gather ingredients

Like any good recipe, the first step is to gather all the ingredients together.  Collect the following:

I know there are many varieties of cucumbers available, but for this particular recipe an “English Cucumber” works best.  Typically when you find them in the grocery store they’re wrapped in plastic.

english cucumber

The only tricky ingredient to find here might be the pre-ground sesame.  Pre-ground sesame can be a little hard to find — In which case, just purchase common whole sesame seeds and then spend a few minutes grinding them yourself.

I recommend getting the best quality products you can afford here, as some items like the soy sauce can significantly affect the flavor of the final recipe.


Step Two: Beat Your Cucumber

OK OK! For those of you with dirty minds, “beating the cucumber” sounds like some kind of vague sexual innuendo, but I can guarantee you it’s not.  This is an actual step in the recipe.  What you do with cucumbers on your own time is your business, but here we’re just trying to breakup or “crack” the cucumber a little.

I’ve seen this cucumber-beating step done hard enough to actually break it down into smaller pieces, but I generally aim for ‘softening’ the cucumber.  You don’t want to beat the cucumber so hard that it creates a mess all over your cutting board, and you don’t want it solid as a rock either.

cucumber beating

I typically use a rolling pin to perform this step.  There’s a balance to find here, but how long and how hard you beat your cucumber is entirely up to you.


Step Three: Slice And Salt!

Once you’ve show that cucumber who’s boss, it’s time to slice and dice.  Typically I’ll slice a whole cucumber in six to eight equal width strips.

sliced four ways

Then, chop the remaining trips into 1-inch  (2.5 cm) segments.  Larger than 1″ tends to be too big, and smaller than that tends to be too tiny.

diced cucumber

Next, pour on the salt and mix it thoroughly.  The salt will draw some of the water out of the cucumber.  You want to let the salted cucumbers rest for at least 30 minutes (an hour is better) to draw out the water.

salted cucumbers

Yes, that’s a lot of salt, but DON’T WORRY!  We’ll wash it off later!


Step Four: Prepare the Sauce

While the cucumbers are soaking in the salt, I usually preparing other dishes.  This is also a good time to prepare the sauce!

In a small bowl, combine the bouillon, sugar, and ground sesame together, along with the sesame oil and soy sauce.  The result will look like this:

cucumber sauce


Step Five: Rinse and Combine

After waiting for the 30 minutes to one hour, rinse off the salt from the cucumbers.  Rinse the salt off thoroughly and then squeeze out any excess water.   Combine with the sauce and mix gently.

combined sauce and cucumbers

And that’s it!  Your done!  The only step left is to put it on a fancy plate and then feed it to your hungry guests or family.


The Art Of The Small Plate

Wasn’t that an easy recipe?   It’s really is!  Creating delicious food doesn’t have to be hard OR expensive.

It can be cheap and easy!  Don’t believe me?  You might be surprised by how good this simple recipe is!

izakaya cucumbers

Got any “small plate” recipes you love?  I’d love to hear about them.  Please share in the comments!


[Image Credit: Flickr]

16 thoughts on “Izakaya Cucumbers

  • December 11, 2019 at 11:02 AM

    Wow, it looks great. I’ll make this the next time I need a small side dish.
    For the next one, can you do Japanese sesame salad dressing? We love it at the Japanese restaurant, but couldn’t recreate it at home. Or you can DM the recipe if that’s more convenient. 🙂

    • December 15, 2019 at 10:54 PM

      Done! That’s a really popular dressing. The missus likes it on almost every kind of vegetable!

  • December 11, 2019 at 1:02 PM

    Not bad for veggies! 🙂

    The Japanese seem to have special powers over cucumbers – I’m not a huge fan, but anything they whip up with them tastes great. I’ll have to add this to the missus’ arsenal.

    • December 15, 2019 at 10:55 PM

      Indeed, they do love a good cucumber. I’m a recent convert to the Cumber Hegemony.

  • December 11, 2019 at 4:14 PM

    Man, I really need to get out of my bubble! I’ve never even heard of a Izakaya! And it actually looks really delicious!

    • December 15, 2019 at 11:24 PM

      What?!?! Izakaya’s are literally all over the West coast of the U.S. and Canada. You can’t throw a stone in Vancouver, B.C. without hitting an izakaya (only a slight exaggeration)!

      Not to mention Japan of course, where the restaurant/bar concept was created. Great country to visit btw.

  • December 15, 2019 at 9:45 AM

    +1 internet points! The internet is for pictures of food!

    It’s a good thing you posted this to help me get over being butt hurt about not making your top ten list of investing blogs!

    Let me know if you are ever going to be Houston again with some time to kill. Love to show you the (free) Mercer Arboretum and spoil you with an authentic taco shop visit.

    • December 15, 2019 at 11:27 PM

      Oh don’t feel butt-hurt… the competition was really stiff!

      I’ll definitely look you up if we’re in Houston again! They’ve got some great food there!

  • December 15, 2019 at 8:35 PM

    Great recipe. I just made these today with baby cucumbers. 🙂 Btw, did you know if you put a cucumber near a cat it will freak them out, lol. A side dish that I really like gamja jorim, which is basically sweet tasting potatoes. But it takes longer to prepare.

    • December 15, 2019 at 11:28 PM

      I’ve never tried gamja jrim… sounds interesting! I’ll have to try it. 🙂

    • December 16, 2019 at 12:51 AM

      I love izakaya, one of my favourite type of food in Japan. Ok let’s be real which Japanese food don’t I like? That’d be none haha!

      • December 16, 2019 at 1:57 AM

        Oh I could introduce you to a few Japanese foods that are pretty horrific! But let’s not do that. Let’s eat delicious stuff instead! 🙂

  • December 16, 2019 at 6:49 PM

    Nice post and that looks pretty yummy.

    I was curious- have you and Mrs Tako ever had Natto and what do you think of it? I tentatively tried some when in Hokkaido 7 years ago and though the taste wasn’t that good, it gave me a ton of energy and that was awesome. Now I buy it regularly and cut it with Bragg’s liquid aminos and a good mustard and it is pretty palatable.


    • December 16, 2019 at 10:15 PM

      Oh sure, we eat natto all the time! For some reason though, it seems like natto is a food most people don’t like.

  • January 3, 2020 at 4:52 PM

    The innuendos are killing me 🙂
    I’ll have to try cooking these next week!


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