What is Tataki?

Tataki is a Japanese preparation of various types of fish or meat. Foods prepared in this style are quickly tanned on the outside, then shortly marinated in rice vinegar and slices for administration. Traditional presentations include decorative sliced ​​leeks and finely crushed ginger with soy sauce for soaking.

The word "tataki" means "pounding" but does not refer to the preparation of meat or fish. Instead, it refers to ginger spices, which was originally crushed by pounding him with mortar and thickness. In the modern kitchen, ginger can also be cleaned in a kitchen robot or shredded to pulp with a fine cutter.

also known as Tosa-Mi, Tataki came on the Japanese island of Shikoku in the Tosa area, which is now part of Kochi's prefecture. The port of Nagasaki is located in the Tosa area and was the first point of entry for foreigners in feudal Japan. It was here that the technique of meat and fish grilling was first introduced to European explorers by the Japanese. Sakamoto Ryōma, the sixteenth renegade from the 16th tableThe minor, which rebelled against Tokugawa Shogunate, is attributed to the creation of food now known as Tataki.

In feudal times, Bonito was a preferred fish for Tataki. Bonito is a large, oily, ocean species with solid, heavily flavored meat that is easily spoiled. Tataki -style preparation is ideal for increasing its taste and ensuring safe for human consumption. Although Bonito is still often used to make meals in this style, tuna and salmon have also increased popularity.

Beef can also be prepared Tataki. Preferred cuts are Filet Mignon or Svíček belt. Beef tataki is ready in the same way as fish and is served with the same ornaments and spices.

When preparing Tataki, meat or fish should be cut into thick pieces. Before mating, pieces can be marinated in vinegar rice or mirina. Meat or fish can be grilled on open flame or withE can extinguish the cabin on the burner. The grill or pelvis should be very hot and the meat or fish should be quickly tanned from all sides to cook only the outer surface, the center of the meat or fish remaining raw. After the mating is complete, the meat or fish should be cooled in rice vinegar or ice water and slices for serving.