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.