Tataki - たたき

Name: Tuna Tataki für vier Personen
Cook time: 50 min
Yield: 2
Cuisine: Japanisch
Ingredients: 500g Thunfisch in Sashimi-Qualität; 2 TL Sonnenblumenöl; 1 Frühlingszwiebel; 1 EL frischer, geriebener Ingwer; 2 EL Sesamöl; 1 EL Sojasauce; 1 EL geröstete Sesamsamen; 3 TL Ponzu (Würzsauce mit Zitrusaroma)

Inhaltsverzeichnis

Where does Tataki come from? Tuna tataki recipe recipe Beef tataki recipe recipe Ponzu recipe recipe Shichimi Tōgarashi recipe recipe

Tataki is a Japanese preparation method for fish and meat. Translated, Tataki roughly means "chop" or "cut." In this preparation, the fish (usually tuna and salmon) or meat (mostly beef) is seared very briefly and very hot. After that, it is placed in ice water to cool down, preventing it from cooking further. This results in a crispy crust and a raw interior. Often, the fish or meat is then coated with sesame seeds or coarse pepper before being sliced or diced. It is recommended to use a kind of adhesive, such as wasabi, during this process.

Where does Tataki come from?

This Japanese preparation method originates from the ancient province of Tosa on the island of Shikoku, which is now part of Kochi Prefecture. The samurai Sakamoto Ryōma was inspired by the Western practice of grilling large pieces of meat and adapted it to traditional Japanese cuisine by slicing it into thin pieces and cooking it briefly. Tataki can be prepared in many different variations. As inspiration, here are two Tataki recipes to try.

Tuna tataki for four people

4 personsNo. of persons

ca. 50 minutesTotal Time

easyLevel of difficulty

main mealDish

500kcal pro PortionCalories

Fish

Kitchenware

Pan , Cutting board , Knife , Plate , Chopsticks

List of ingredients for Tuna Tataki

500g tuna in sashimi quality

2 tsp sunflower oil

sea salt

wasabi

List of ingredients for the tataki sauce

1 Spring onion

1 tbsp fresh, grated ginger

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp roasted sesame seeds

3 tsp Ponzu (citrus-flavored seasoning sauce)

Preparation

Step 1

First, the pork for this recipe is cut into very thin strips or slices.This is easier if it is slightly frozen.A sharp knife, as used for sushi, can also be helpful.When slicing, pay attention to the grain of the meat and always cut across the grain. If you don't have the confidence to do this yourself, you can have the pork cut into thin slices by a butcher for roasting. This is done super-fast and with the utmost precision using a slicing machine.

Step 2

Pat the meat dry with some kitchen paper. Then pepper the strips on both sides and dredge in the flour.

Step 3

To prepare the delicious sauce for the recipe, mix the mirin, sake, soy sauce, sugar and ginger juice together.

Step 4

The oil can now be heated in a pan. It is hot enough when small bubbles form on a wooden stick held in the oil. The meat is placed in the oil and seared. As soon as it is crispy enough, the sauce is added to the pan to deglaze it.

Step 5

Then leave everything to simmer in the pan for a few more minutes over a medium heat. The dish is now ready and the pan can be removed from the heat.

Japanese plate Mamezara, Musubi Sakura, Ø 10,8 cm

12,50 € *

Japanese plate Mamezara, Nami chidori, Ø 10,8 cm

12,50 € *

Japanese plate mamezara, shou chiku bai, Ø 10,8 cm

12,50 € *

Japanese plate Mamezara, Yukiwa, Ø 10,8 cm

12,50 € *

Japanese plate Ohzwara, Kogiku, Ø 24 cm

56,50 € *

Japanese plate Ohzwara, Koume, Ø 24 cm

56,50 € *

Japanese plate Sò-Sò oval

16,90 € - 29,90 € *

Japanese plate Tori Zara, Asanoha, Ø 15 cm

16,50 € *

Japanese plate Tori Zara, Seikeiha, Ø 15 cm

16,50 € *

Japanese plate Tori Zara, Shippou, Ø 15 cm

16,50 € *

Japanese plate Yuuki

from

16,90 € *

Plate Arita Houen, Ø 20 cm

35,00 € *

Japanese tableware view in the store »

Beef tataki for four people

4 personsNo. of persons

Preparation time 30 minutes Preparation time

ca. 20 minutesTotal Time

easyLevel of difficulty

main mealDish

ca. 400kcal per portionCalories

Meat

Kitchenware

Pan , Cutting board , Knife , Plate , Chopsticks

Rinderfilet angerichtet auf Servierteller

List of ingredients

500g beef fillet

2 tsp sunflower oil

1 tbsp fresh, grated ginger

2 tbsp ponzu

2 tbsp shichimi Tōgarashi (Japanese spice mix)

2 tbsp mirin (Japanese seasoning sauce)

radish

spring onions

cress

Preparation

Step 1

Mix the ginger with the ponzu sauce and brush the fillet of beef with half of the sauce.

Step 2

Then wrap the fillet in cling film and place in the fridge to marinate for about 30 minutes.

Step 3

Heat the oil in a pan and sear the marinated fillet on all sides for 30 seconds.

Step 4

Cut the fillet into thin slices, drizzle with the remaining sauce and sprinkle with shichimi togarashi. Garnish with finely sliced radishes, spring onions and cress.

If you can't find ponzu sauce or shichimi togarashi in the Asian section of the supermarket or Asian store, you can easily prepare both yourself using the following recipes

Chopsticks view in the store »

Ponzu

4 portionsNo. of persons

10 minutesTotal Time

easyLevel of difficulty

main mealDish

ca. 100kcal per portionCalories

Alcohol

Kitchenware

Sauce bowl

Zutatenliste

50ml soy sauce

50ml freshly squeezed lemon juice

10ml mirin

10ml sake

some powdered sugar

Preparation

Step 1

Bring the mirin and sake to the boil in a pan until the alcohol has almost evaporated. Then add the soy sauce and lemon juice and season with a little powdered sugar.

Step 2

The sauce should be left to infuse for at least two weeks so that the flavor can develop better. The sauce can be served with sushi, sashimi, tataki and fried meat or used as a salad dressing.

Cutlery set with chopsticks, spoon and leather bag

179,90 € *

Chopsticks Sakura, Granadillo

46,00 € *

Chopsticks set with tray Sakura, Granadillo

59,90 € *

Chopsticks set with tray Tonbo, Granadillo

59,90 € *

Chopsticks Tonbo, Granadillo

46,00 € *

Chopstick tray MOON Granadillo

11,50 € *

Japanese chopsticks Kanso Granadillo, 235 mm

45,00 € *

Japanese chopsticks MOON Granadillo, 240 mm

37,50 € *

Shichimi Tōgarashi

Zutatenliste

1 tsp tangerine zest / orange zest

1 tsp crumbled nori

1 tsp szechuan pepper

2 tsp chili flakes

1 tsp mustard seeds

1 tsp hemp seeds

1 tbsp sesame seeds

Preparation

Step 1

Mix all the ingredients together and roast in a pan to intensify the aromas and then crush with a mortar. This spice mix combines light heat with nutty and fruity flavors. It is worth mixing this "seven-spice chili pepper" yourself, as it tastes much more aromatic than the ones on the market. You can use Shichimi Tōgarashi not only to season tataki, it is also very suitable for miso soup, udon, nabemono and yakitori, for example.

Japanese recipes read in the magazine »