Tataki

Tataki is a traditional Japanese preparation method that encompasses two distinct techniques:

The first method involves briefly searing fish or meat over high heat, followed by cooling in ice water. This technique is often applied to bonito (かつお, katsuo) or beef. The meat is traditionally seared over a charcoal or straw fire before being plunged into cold water and sliced thinly. These slices are then served with a sauce made from soy sauce, citrus fruits, and garlic. The combination of the crispy, lightly grilled exterior and the juicy, raw interior makes tataki a popular choice in Japanese restaurants.

The second method, also known as tataki, involves finely mincing raw fish or meat. A well-known example is aji no tataki (finely chopped jack mackerel), where the fish is mixed with chopped ginger, green onions, and shiso leaves and served with soy sauce. This method emphasizes the freshness and texture of the raw fish or meat and stands out due to the use of finely chopped ingredients.

In the West, however, the term tataki mainly refers to the first method, focusing on the brief searing and subsequent cooling. This specific interpretation has become popular due to the appeal of lightly grilled yet raw fish or meat in Western restaurants.

Tataki originates from the Japanese verb tataku, which means “to pound” or “to hit lightly.” Initially, this term referred to the preparation of fish, where the fish is lightly pounded to loosen the fibers and facilitate the penetration of seasonings.