A friend of mine introduced me a Japanese restaurant last week on Eat Street (Minneapolis) called KungFu Noodle. They served a pile of these cucumbers as a starter on a lovely black lacquered tray.
Lucky for me, my dinner companion knew exactly how they were made. It doesn’t get much easier to recreate them. These spicy green spears were followed by a delicious ramen bowl in which mine included two strips of crispy chicken.
It seems overkill to list the ingredients in a “traditional” format as it’s so easy. So here goes. Cut some cucumbers (about 4″ in length) in quarters lengthwise and then in half across. Cut some radishes in half (an addition I made). I got both the cukes and the radishes at the farmer’s market.
Drizzle in some toasted sesame oil, Shichimi Togarashi  (Japanese spice blend) along with some kosher salt and freshly ground black pepper. Toss to blend. Add more of whatever is needed to suit your taste buds.