Tataki - たたき
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
500g
tuna in sashimi quality
|
2 tsp
sunflower oil
|
sea salt
|
wasabi
|
1
Spring onion
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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)
|
Beef tataki for four people
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
|
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
.Ponzu
50ml
soy sauce
|
50ml
freshly squeezed lemon juice
|
10ml
mirin
|
10ml
sake
|
some powdered sugar
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Shichimi Tōgarashi
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
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1 tbsp
sesame seeds
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