Japanese cucumbers are rather smaller than the ones I always see in the US, but no matter. I think this can be made with either kind, though you may need a little more oomph and/or a heavier rolling pin. Shovel would work fine, too.
A shovel for... what??
|"Cheery... and violent" (why do I hear that in Terry Jones' voice in my head? Was it in a Python sketch that I can't quite remember?)|
You see, to 'soften' up the kyuuri (cucumber) just a little, yet retain crunch (which is, after all, the defining characteristic of a 'pickle'), grab your rolling pin and beat that cucumber to within an inch of its life.
Then break it apart into bite-sized pieces with your hands, into any serving dish you like, and pour the dressing over. Toss. *Excellent* replacement for potato chips.
The sauce (assuming you can't get it as-is, in that bottle up in the top photo) is basically:
1) sesame oil
2) salt (*little*)
4) *little* sugar
5) toban jan (that really hot, red paste that you use to make Mabo Dofu)
6) tsp or so of soy sauce
7) red karashi peppers (the small, very hot ones)
Gosh, I love to see my kids snarfing down vegetables like candy:-)