Garlic Cucumber

3 cucumbers
3 cloves garlic
1 tablespoon chicken stock granules
2 pinches salt
3–4 pinches black pepper, plus more to finish if desired
1 tablespoon sesame oil
4–5 tablespoons water

Lidded container, at least 700 ml capacity

Crush the garlic. Trim the cucumber ends.
Cut the cucumbers into irregular chunks, rotating each cucumber slightly between diagonal cuts.

Combine the cucumbers and garlic in a large bowl with the chicken stock granules, salt, black pepper and sesame oil. Mix thoroughly.
Add 4 tablespoons water and mix again; use 5 tablespoons for a milder dressing.
Transfer to the container, close the lid and refrigerate for about 3 hours.
Serve on a plate, adding a little more black pepper if desired.

Three Japanese Cucumber Appetizers — Japanese Cooking Ichie
Video description for quantities; video 00:20–02:23 for method.
Source photograph: the creator’s video thumbnail, showing all three cucumber appetizers.