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  • Writer's pictureMiwa


Updated: Apr 6, 2022

I hope you will enjoy it as much as we do♡

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<Yield> 2-3 servings

<Prep time> 6 minutes

<Cook time> 0 minutes


2 cucumbers


2-3 cloves of garlic= 2 teaspoons grated garlic

1½ tablespoons egoma oil (any good quality oil is ok)

½ tablespoon salt (sea salt preferred)

2 pinches sugar

<Optional toppings>

chili powder

finely chopped Bird's eye chili

finely chopped leeks

poached chicken breast


1. Pat the cucumbers with a rolling pin or with the flat side of a knife. Chop them into bite sized pieces.

2. Mix all the seasonings listed above.

3 Toss the cut cucumbers into the seasons just before you serve. Now it's ready to be enjoyed!

<Miwa's tips>

・The liquid from the cucumbers will seep out as time goes on, so it better to toss right before your serve it.

・This recipe is made for garlic lovers like myself so you might find that the garlic is too strong. Feel free to adjust to your taste by reducing the amount of garlic.

・Sea salt works better in this recipe.

・You can use any oil. For example; toasted sesame oil, avocado oil and olive oil. I recommend a high quality oil which can be beneficial for your health.

・If you are spicy heat lover, I strongly recommend adding in bird’s eye chili!

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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