Traditional recipes

Best Tataki Recipes

Best Tataki Recipes

Top Rated Tataki Recipes

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this salmon tataki. Tataki, a Japanese method of preparing fish or meat by quickly searing it over high heat, is the perfect way to make a healthy, quick, and easy dish.Click here for more Dish with Diane: Chef Inspired Healthy with Michael Ferraro. Or click here to watch the video.


Tataki: What is it and how to make it

Learn this one simple cooking technique and take your culinary skills to another level of sophistication.

What is Tataki?

Tataki is a cooking technique typically used in Japanese cuisine. According to legend, it was invented in the 17th century by a samurai from Tosa, in the prefecture of Kochi, after meeting European travellers who cooked food on a grid at very high temperatures.

It's used mainly for cooking fish - especially tuna - but can also be used to prepare delicious meat recipes. The secret of this type of cooking is the temperature of the pan: which must be very high, to allow quick cooking. The result? Seared on the outside, raw on the inside, moist and delicious pieces of fish or meat.

Here are some tips to prepare a tataki according to the rules of Japanese cuisine.

Tuna Tataki: The Traditional Technique

1. To begin, marinate the tuna for about an hour in a preparation of soy sauce, sugar and lemon juice (or yuzu). If you wish, you can also add grated ginger or lemongrass.

2. Heat a pan. When it's searingly hot, grill the tuna for a few seconds on each side. Thanks to the Maillard reaction the fish will be well cooked on the outside and pink and moist on the inside.

3. Cut the tuna into thick slices and roll it into the toasted sesame seeds.

Top tip: for an even more appetizing tataki lightly toss the sesame seeds in a pan, before using them to cover your fish, in order to awaken their aroma.

Swordfish Tataki

Swordish Tataki by chef Andrea Marinello

If you want to try tataki using other ingredients than tuna, you can try swordfish tataki.

1. Marinate the fish in the soy sauce mixture.

2. Then roll it in poppy seeds to cover all sides.

3. Finally, place the swordfish in a hot pan, letting it cook for a few seconds on each side.

Side Sauces
Normally, tataki is served with a teriyaki sauce, soy sauce or ponzu sauce.

Alternatively, you could also enjoy it with a good mayonnaise with coriander or wasabi, for a tangy touch and a typical Japanese flavor. Here's how to prepare a delicious mayonnaise.

Meat Tataki

This method of cooking is mainly for cooking fish but can also give good results with meat. The concept is the same: start by marinating the meat (beef, pork or veal) in a preparation based on soy sauce, and then grill it at a very high temperature, so as to cook it very quickly on the outer part.

Then, it is sliced and that's it, your tataki is ready to be tasted!

Oven Tataki

If tradition dictates a skillet for tataki cooking, it is also possible to try cooking it in the oven.

1. Start by turning on the oven to maximum power, using the grill mode.

2. Leave a baking sheet in the oven so that it warms up. When the oven is hot, open the door and place on the baking sheet, being careful not to burn yourself.

3. Place the fish, previously marinated, on the parchment paper. After 40 seconds of heat, turn it to let it cook on all sides.

While this technique is not always easy to re-create the same thermal shock achieved with the stove, with a little practice, you will achieve similar results!


Ingredients

  • 3 pounds center cut, trimmed whole piece of dry aged beef sirloin (the primal muscle that NY strip steaks come from), be careful to ask the butcher NOT to cut from the nerve end of the sirloin (a tough place for such a tender dish)
  • 1 tablespoon sesame oil
  • 1 teaspoon white sesame seeds
  • 3 tablespoon peanut oil
  • 1 tablespoon hot chile sesame oil (or more to taste)
  • 6 scallions

Ponzu

  • 4 tablespoons aged soy sauce (this is the best soy sauce around)
  • 8 tablespoons rice wine vinegar
  • 2 tablespoons lemon juice
  • 1 inch square piece of kombu
  • 2 tablespoon grated fresh ginger

Instructions

First, Make the Ponzu

Combine the soy sauce, rice wine vinegar, lemon juice, kombu and ginger in a mixing bowl. Place in the fridge overnight. Strain before serving.

Prepare the Tataki

Cut the large piece of meat in half, lengthwise. Allow to come to room temperature, about 1 hour.

Season the beef on all sides with salt, pepper, sesame oil and a sprinkle of white sesame seeds.

Preheat a cast iron skillet over high heat for a few minutes. Add the peanut oil. Sear the beef over high heat, making sure to keep the center rare, about 3 to 4 minutes per side.

Let meat rest for 10 minutes, slice thin and arrange on a large platter.

Slice the scallions paper thin, sprinkle on the beef along with the hot chile sesame oil.


Watch How to Make Tuna Tataki

Pan-seared sashimi-grade tuna drizzled in a refreshing ginger ponzu sauce, sprinkle with white sesame seeds.

You may wonder what “tataki (たたき)” means. The literal translation of tataki is “pounded” in Japanese which doesn’t really anything have to do with searing. There are a few theories for the origin of the name based on different ways of preparing fish (or meat) in Japanese cuisine.

The first one is when you lightly sear the fish over a hot flame or in a pan and briefly marinate in the citrus-based sauce, you would gently “pound” the fish with fingers with marinade.

The other theory says the word comes from the pounding of the fish with the knife when you sprinkle salt on the fish prior to cooking or pounding the fish with grated ginger or green onions to enhance the flavor.

For the sauce, there are several variations for the tuna tataki recipe. The most common sauce is simple citrus base soy sauce with choices of shiso leaves, green onion, and grated ginger/garlic/daikon. I hope you enjoy making Tuna Tataki!

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20 Easy Japanese Recipes for Quick Weeknight Dinners

Japanese cooking is often defined by precise preparations and artful presentations, with every aspect of the meal designed to appeal to the senses. Sounds like a time commitment, right? Well, many Japanese meals are actually quick and easy to prepare. In fact, these top-rated Japanese recipes do it all! They feature exciting flavors, textures, and compositions -- everything we love about Japanese food, including major umami -- but they're ready in minutes. You'll love these quick and easy Japanese recipes on even your busiest weeknights. For more, check out our collection of Japanese Recipes.


Kingfish tataki

Australian Gourmet Traveller chefs' recipe for kingfish tataki by Halo restaurant in Perth.

Ingredients

  • 600 gm kingfish fillet, halved lengthways
  • 2 tbsp each fish sauce and mirin
  • 1 tbsp each roasted sesame oil (see note) and soy sauce
  • ½ Spanish onion, thinly sliced
  • 160 gm green papaya (about ½ small), cut into julienne on a mandolin
  • 200 gm red papaya (about ½ small), sliced
  • 1 cup (loosely packed) each of Vietnamese mint, mint and coriander
  • 1 long red chilli, thinly sliced
  • 50 gm brown sugar
  • ¼ tsp cumin seeds
  • 4 coriander seeds
  • Pinch chilli flakes
  • 75 ml lime juice
  • 35 ml fish sauce
  • 25 ml roasted sesame oil (see note)
  • 2 tsp soy sauce
  • 25 gm toasted sesame seeds

Method

Notes

Roasted sesame oil is available from select Asian grocers. If unavailable, substitute regular sesame oil.
This recipe is from the January 2010 issue of
.


The Epicurious Blog

When I go to Hawaii my first stop is not the beach. It&aposs not my hotel or a bar with a view of Diamond Head. It&aposs to Ethel&aposs Grill for tuna tataki. Ethel&aposs is near the airport in a fairly industrial area that hides some culinary gems for the adventurous.

Ethel&aposs Grill is run by Ryoko (she never bothered changing the sign). Her daughter Minaka will make suggestions if you want, but if you ask me, some of the best dishes are the crunchy mochiko chicken, the sticky sweet garlic pork chops, and the succulent Japanese hamburger steak. The tuna tataki is available in small or large portions.

The cool, seared strips of fresh ahi are a perfect way to dip into Hawaii. Tuna tataki is a common dish in Hawaii that you will find in greasy-spoon dives and the fanciest fine-dining establishments. Ethel&aposs version is topped with thin, soy-marinated slivers of garlic and is one of the best around.

While there is nothing that makes me feel like I&aposm back where I belong like my ritual stop at Ethel&aposs, I have discovered that I can make my own version of tuna tataki to hold me over until my next visit back to Oahu. The only tricky bit is to make the soy pickled garlic days ahead.

4 large cloves garlic
1/3 cup soy sauce
2 teaspoons sugar
olive oil
1 lb sushi or sashimi-grade tuna
Mung bean sprouts
Toasted sesame oil

Combine the soy sauce and sugar in a small jar, cover tightly and shake to combine. Thinly slice the garlic into paper thin slices, preferably using a mandolin. Add the slices to the soy marinade and seal the jar. Store in the refrigerator for 3 to 5 days.

Preheat oven to 400 degrees. Cut tuna into 4 pieces. Heat a large cast iron skillet over high heat. When the pan is very hot, add a few drops of olive oil. Sear the fish until seared on one side, about 2 minutes. Flip the fish over and transfer the pan to the oven. Bake for about 10 minutes, then slice thinly. Fan slices out on the plate, top each serving with a few slices of marinated garlic, drizzle with the liquid, a few drops of sesame oil and garnish with bean sprouts.


Choice of beef matters

There’s nowhere to hide in this recipe. Beef tataki is beef cooked perfectly rare with a simple sauce. So the beef you pick is going to drive your results.

You have a choices. Tenderloin has the texture. Soft and almost buttery. But I like top sirloin here. Still tender when thinly sliced. And a more beefy flavour. When your dish is beef and sauce I go for beefy flavour.

And quality matters hear too. This is not a recipe for ho-hum supermarket beef. This is a trip to the butcher to get the best beef you can recipe. More work but worth it.


How to Make Homemade Ponzu Sauce

To make a ‘quick’ version of ponzu at home, you just need to combine equal parts of soy sauce and fresh lemon juice as well as a bit of sweetness from mirin.

If you have more time, I highly recommend adding a strip of kombu and a handful of bonito flakes. You can add more katsuobushi for rich, smokey, umami-rich ponzu sauce. Umami from kombu and katsuobushi really make this homemade ponzu to the next level. You will get a more balanced and richer taste. Umami is hard to describe, but you know it’s there when you taste it.

This homemade ponzu can be stored in the refrigerator for up to a month. I love this homemade ponzu sauce that I don’t buy the bottled ponzu anymore.

I’ll be sharing more recipes using my homemade ponzu!


Recipe Summary

  • 2 teaspoons vegetable oil, plus more for frying
  • 2 ounces shallots (2 medium), thinly sliced into rounds (2/3 cup)
  • Kosher salt and coarsely ground pepper
  • 1 pound yellowfin-tuna steak (about 1 inch thick)
  • 2 tablespoons sesame seeds
  • 2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced fresh ginger (from a 1/2-inch piece)
  • 1/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers' markets)
  • Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving

For the fried shallots: Heat 1/2 inch oil in a small skillet over medium attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.

For the fried shallots: Heat 1/2 inch oil in a small skillet over medium attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.

For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere let stand 5 minutes.

Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board let stand a few minutes.

Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.


Watch the video: JAPANESE BEEF TATAKI - a simple, yet delicious traditional recipe (January 2022).