Cucumber Tataki – Smashed Cucumber Salad


It is summer in Australia!! I know that many countries are enjoying the beautiful winter season, but we are having a good time on our beautiful beaches here in the southern hemisphere. I am, today, posting one of my favourite summer recipes  – Cucumber Tataki.


Tataki is one of the well known Japanese cooking methods, which is that a piece of protein is seared and the inside is almost raw- such as Beef Tataki or Tuna Tataki.

However “Tataki” has its original meaning; “beat” or “slap” in Japanese. As I have introduced a different Tataki previously (see Salmon Namerou), today, I would like to introduce another “Tataki” which is made from cucumber.

Well…, this is one of the dishes I made on the reality TV show called Chef’s Line last year, which got me kicked out (with the reason being that I made too many dishes!)… In my opinion, it is one of the perfect salads in summer. Maybe you can try it out to see if you like as much as the judges?!



2 Lebanese Cucumbers

2 Teaspoons of White sugar

1 Tablespoons of Soy Sauce

2 Tablespoons of White vinegar

1/2 Teaspoon of Sesame oil

1 red chili – finely sliced

1/2 Teaspoon of Sesame seeds



1. Bash Cucumbers with a wooden rolling pin. Tear them into bite size pieces by hand

2. Mix all other ingredients. Add the cucumbers into the mixture. Marinade it in the fridge at least for 30 minutes before serving.


SALMON NAMEROU – Another Tataki


Tataki is one of the Japanese cooking methods. Here in Australia, “beef Tataki” or “tuna tataki” are very common, which is that a piece of protein is seared and the inside is almost raw.

However, today, I would like to introduce another Tataki. This Tataki includes a completely different cooking technique from the seared Tataki. Tataki means “beat” or “slap” in Japanese. To make this Tataki, you need to beat the ingredients with 2 knives (that’s why it’s called Tataki!). And, when you mix the beated version of Tataki with miso, it’s called Namerou.

I cooked my Salmon Namerou for The Chef’s Line, along with my seared Beef Tataki… Well…, Executive Chef Dan Hong seems to not have enjoyed this dish as much as I do…. But I am still a big believer in this dish. Maybe you can try it out and to see if you enjoy the dish as much as I do?


Ingredients  (Serving 2-4)

120g of Salmon Fillet ( Sashimi grade, deboned, skin off

1 + 1/2 Teaspoons of Red miso (japanese shinshu red miso)

2 Teaspoons of Soy sauce

1cm cube of Ginger – finely chopped

1 Spring Onion – finely chopped


  1. Cut up Salmon and Ginger into very small pieces with 2 knives on a chopping board.
  2. Mix the salmon with other ingredients until it becomes sticky,
  3. Serve the salmon in lettuce cups (optional)



This is how to chop the Salmon!daaaa!!