WHAT IS TATAKI?
Tataki (Japanese: "pounded" or "hit into pieces"),[1] also called tosa-mi,[1] is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared very briefly over a hot flame or pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).[1]
The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was developed by Sakamoto Ryōma, a 19th century rebel samurai, who picked up theEuropean technique of grilling meat from the foreigners resident in Nagasaki.[1]
We love our tataki because it is one of the easiest dish to make and delicious in your own home as if you were in a Japanese restaurant.
FIDGETY FINGERS TUNA TATAKI
- Tuna steak. We didn't care if it is Japanese sashimi type. As long as it looks fresh, that is all we care.
- Sesame seeds (optional)
- Spring onions/Coriander
- Ponzu sauce
- Marinate the tuna in soya sauce or sweet soya sauce if you prefer. It can be a fancy marinate with garlic and mirin if you like, but you can keep it real. The tuna will be eaten with a marinate later anyway.
- After marinating for about 30 minutes, sear the sides of the tuna. It is very quick to sear, do not over cook the fish. Remove the fish from the pan and leave it to cool before slicing.
- Prepare the ponzu sauce. Pour ponzu sauce over the tuna slices before serving. Garnish with spring onions and coriander. We also added a beaten raw egg over the tuna, this is not for the squeamish though.
We love ponzu sauce and especially this version we found on cooking.com. It isn't a very authentic ponzu recipe but it is well yummy.
PONZU SAUCE
| 4 tablespoons low-sodium soy sauce |
| 2 tablespoons rice vinegar |
| 1 1/2 tablespoons turbinado, raw, or brown sugar |
| 1 tablespoon fresh lemon juice |
| 1 tablespoon fresh lime juice |
| 1 teaspoon ginger juice (see Note) |
| 2 tablespoon very finely snipped fresh chives |
No comments:
Post a Comment