Tataki

In Japanese cuisine, two popular methods for preparing fish or meat are "tataki" and "tosa-mi."

Tataki:

The term "tataki" translates to "pounded" or "hit into pieces" in Japanese. There are two main ways to prepare tataki: one involving quick cooking and the other using raw ingredients.

1. Cooked Tataki: This method involves quickly searing the meat or fish over high heat, just enough to create a flavorful outer layer while keeping the inside mostly raw. After searing, the meat or fish is briefly marinated in vinegar to enhance its flavor. It is then sliced thinly and typically seasoned with ginger paste. This technique originated in Tosa Province, now part of Kōchi Prefecture, and is believed to have been developed by Sakamoto Ryōma, a 19th-century samurai who learned grilling techniques from foreigners in Nagasaki. The dish is often served with soy sauce and garnishes similar to those used in sashimi.

2. Uncooked Tataki: For this variation, fish such as tuna or horse mackerel is finely chopped and mixed with ingredients like garlic, ginger, green onions, or shiso leaves. The mixture is then served with soy sauce poured over it, adding a burst of umami flavor.

Both methods of tataki offer a delicious way to enjoy the natural flavors of the meat or fish, enhanced by simple yet impactful seasonings and accompaniments.