Stir everything together with chopsticks, and let sit.
You can add more salt later, so go lightly at this stage. Be careful not to over-salt.
Cut the ends off the cucumbers, arrange on cutting surface and sprinkle salt (not listed on ingredient list) on top. With the palms of your hands, lightly wash off the excess salt on the cucumbers, and pat dry with a paper towel.
Pound with a rolling pin one at a time.
This is a great way to release daily stress.
Just don't overdo it -- shattered cucumbers won't work.
Separate the cucumbers with your fingers and put them into the bowl of ingredients from Step 2.
Use chopsticks to evenly coat the cucumbers. The pounded flesh of the cucumber will be zig-zagged, allowing the flavors to blend nicely, so there's no need for preseasoning.
There you go! Bon appetit!
Story Behind this Recipe
I was wowed by this dish at a Japanese Izakaya pub years ago and when I recreated it the next day, it got rave reviews, so it's been a standard recipe in our family ever since. It's very easy to make. If you don't have a rolling pin, use a sturdy cup or bottle, but be careful not to break it!
This recipe is so simple that there is no real trick; Pound the cucumbers into large chunks to enjoy the crunchy texture. This can be served right away, but is actually best chilled for 30 minutes to bring the flavors together and to round out the saltiness. Adjust the amount of salt and garlic to taste.