Two methods of preparing fish or meat in Japanese cuisine are called tataki or tosa-mi. In Japanese, tataki means "pounded" or "hit into pieces".
The word tataki has two meanings when talking about Japanese food. The first meaning comes from the verb tataku, to pound or hammer, and means exactly that. The other meaning of tataki — the one we are using today — is used to describe fish or another meat that has been seared on the outside and left raw in the middle.
In Japanese, tataki (たたき) means "pounded" or "hit into pieces".
Tataki is a Japanese preparation whereby red meat, fish or even tofu is seasoned, seared at a scorching temperature and rapidly cooled down to leave the centre as rare or untouched as possible – for this reason you should use the best quality meat or fish you can afford.
Kōchi Prefecture, Japan. Tataki. Tataki is the Japanese technique of preparing meat or fish, where the product is briefly seared and left raw in the middle. Most commonly, tuna steaks or beef tenderloin is employed in the tataki technique since perfect cuts allow equal searing on all sides.
This sesame-crusted tuna tataki recipe is a Japanese dish made by lightly searing tuna, which cooks the outside but leaves the center meaty and raw.
Traditionally, beef tataki is a small block of good quality steak, seared only on the outside, and then sliced very thin, and served cold with ponzu sauce for dipping.
The difference between tataki and sashimi is that sashimi is a raw fish cut in a very precise way to enjoy the flavor of each piece. The difference with tataki is that the protein is marinated before cooking and in sashimi it is not.
Don't worry about it being contaminated; technically, it was used to marinate cooked meat, so it's totally safe to eat! And it tastes amazing, too! It complements the beef to the absolute perfection!
My Japanese-style kingfish tartare, called Kingfish Tataki, is a similar dish to fish tartare but with miso flavour. The fish is chopped much more finely than standard fish tartare. Everything is done on a cutting board with a knife, including mixing the ingredients.
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.
The style of tataki cooking is thought to have been developed by a 19th-century samurai named Sakamoto Ryoma, who learned how to grill meat from the European foreigners in the city of Nagasaki.
The name tuna tataki can actually refer to two different Japanese dishes. One is what I have made here, quick-seared tuna cut in slices and served with a citrus-soy sauce. The other is more like a Japanese-flavored tartare, where the tuna is diced small and mixed with typically ginger and other flavors.
“Gyu sashimi” is a Japanese dish that consists of thinly sliced raw beef, often accompanied by ponzu sauce, a seasoned soy sauce with a vinegar kick and topped with shiso leaves. Or it can be accompanied by dipping sauces like soy sauce, wasabi, and grated ginger.
Lightly seared fish is called "tataki." Sometimes it is called "aburi," its the same thing. Tuna, bonito, albacore tuna, salmon, toro, yellowtail,...
Carpaccio is thin shavings of raw beef or fish that has been pounded thinly. It's flavored with house special sauce, spicy sauce or sesame creamy sauce. Tataki is pieces of raw fish/ beef tends to be slightly seared on the outside and is raw on the inside.
Beef was especially taboo, with certain shrines demanding more than 100 days of fasting as penance for consuming it. The story of Japan's shift away from meat began with the arrival of Buddhism from Korea in the 6th century. At that time, the Japanese were meat eaters.
With the exception of Japan, the majority of Asian cuisines are filled with cooked meat delicacies. In fact, undercooking is a no-no for most dishes. Even so, any true steak lover knows that rare beef tastes best, and Japanese food lovers will swear by the rich velvety flavours of sashimi.
While some folks may use the terms sashimi and nigiri interchangeably, they're actually quite different. Why? Because sashimi is not, technically, a form of sushi at all. Yes, it involves raw fish – but it does not include rice of any kind.
Carpaccio is similar to another type of raw meat dish in Italian cuisine known as tartare. However, these are not the same thing! The main distinction between them is the way the meat is prepared and what they're finished with. Tartare meat is chopped or diced, while carpaccio meat is thinly sliced.
Japanese Miyazaki Wagyu, coveted by steak connoisseurs, it is truly the world's finest Beef. DeBragga's Miyazaki Wagyu Rib Cap is the exquisitely marbled muscle that sits atop the ribeye. These muscles vary in size, so we trim them down to ½” slices we call 'Sashimi Cut.
Beef tataki is basically cooked only on the outside and most of the inside is rare or even raw, so it is important to eat it the same day it is cooked, even if it is stored in the refrigerator. At the latest, it should be stored in the refrigerator and eaten within 24 hours.
The best fish for tataki is ahi also known as yellowfin tuna. However, this is not always easily available, so in this case, you can try it with the regular frozen tuna blocks that you can find in fish stores.
The Tuna Tataki appetizer is one of our best-selling appetizers: sesame seared tuna, sliced and served with seaweed salad, crispy wonton chips, wasabi créme and sweet soy sauce.