Addictive Japanese Izakaya Cucumber Salad (Yamitsuki Kyuri)

🥒 The Ultimate Izakaya Snack: Yamitsuki Kyuri (Addictive Cucumbers)

Have you ever wondered why you can’t stop eating the cucumbers at Japanese pubs? The secret is in the name: Yamitsuki (病みつき), which literally means “to become addicted.”

This dish is the perfect companion for a cold beer. It’s crispy, juicy, spicy, and incredibly light—yet you’ll find yourself reaching for “just one more” until the bowl is empty.

💛Why You’ll Love This Recipe

No Knife Needed: No cutting board, no mess.
Pro Color Tip: We use a 50/50 mix of light and dark soy sauce so the cucumbers look fresh, not muddy.
Quick Prep: It’s almost too easy to call it “cooking,” but the results are 100% satisfying.

🛒 Ingredients (Serves 2); Yamitsuki Kyuri

Ingredient	Amount
Cucumbers	150g
Chicken Broth Mix (Granulated)	3g
Soy Sauce (Half light, half dark)	6g
Chili Oil (La-yu)	2g
White Sesame Seeds	10g
Red Pepper (Slices)	1g

💡 Pro Tip: If you don’t have chili oil, soak a generous amount of dried chilies in sesame oil for a few hours to create your own handmade infusion!

🍳 Yamitsuki Kyuri Cooking Instructions

Prep by Hand: Wash the cucumbers and snap off the ends. Instead of slicing, fold and break them by hand. The rough, jagged edges help the sauce soak in much faster than a smooth knife cut!
Mix: In a bowl or zip-top bag, combine the cucumber chunks with the chicken broth granules, soy sauce, chili oil, sesame seeds, and red pepper.
Marinate: Let it sit for several hours in the fridge to let the flavors develop.

📝 Chef’s Memo: Storage Hacks

Cucumbers are delicate! To keep them crunchy for longer:

Wrap them in damp paper towels.
Place them in a Ziploc bag.
Store them upright in the fridge. They’ll stay fresh and snappy!

📊 Nutrition Facts (Per Serving); Yamitsuki Kyuri

Calories: 58 kcal
Protein: 2.6g (Note: Updated from 20g for accuracy)
Fat: 4.3g
Carbs: 3.5g
Salt: 1.1g

🥢 Today’s Dinner Menu

Main: Hearty Meat Udon Flavorful Niku Udon Soup (Beef Udon)
Sides: Avocado & Natto, Shiitake & Mekabu pickled in soy sauce
Crunch: This Yamitsuki Kyuri
Fruit: Fresh Kiwi

Hungry for more? Check out my recipe for another Izakaya favorite: Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Recipe — it’s fluffy, savory, and irresistible!

📖Related Link: Read the Japanese version of this article here! [【居酒屋の味】手で折るだけ！お箸が止まらない「病みつききゅうり」の黄金比レシピ]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!