TIP OF THE DAY: Tataki, Plus Salmon Tataki Salad
 Tataki means briefly seared. Photo of tuna tataki courtesy Haru | NYC. |
Tataki, also called tosa-mi, is a Japanese style of preparing fish or meat. The protein is seared very briefly over a hot flame or in a pan, briefly marinated in rice vinegar, sliced thinly and served chilled or at room temperature.
The traditional presentation includes garnishes of thinly sliced scallions and finely shredded ginger, with soy sauce for dipping. The word “tataki,” meaning “pounded,” actually refers to the ginger condiment: It was originally pounded with a mortar and pestle. While some still prepare it that way, modern cooks can choose to purée it in a food processor or grate it with a zester or other fine grater. The port of Nagasaki was the first point of entry for foreigners in feudal Japan. Legend says that tataki was developed by Sakamoto Ryoma, a 19th-century samurai, who picked up the European technique of grilling meat from the foreigners in that city. In feudal times, bonito (skipjack tuna) was the preferred fish for tataki. Although bonito is still frequently used in Japan, in modern times, ahi tuna and salmon have taken over in popularity. [Source: WiseGeek] Beef, typically filet mignon or sirloin strip, is also be prepared tataki-style. |
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RECIPE: FISH OR BEEF TATAKI 1. CUT the fish or beef into thick pieces. Marinate in rice vinegar or mirin (a low-alcohol rice wine). 2. SEAR each side for five seconds over an open flame or pan-sear on a stovetop burner. The grill or pan should be very hot, and the meat or fish should be quickly seared on all sides to cook only the outer surface, leaving the flesh raw. 3. COOL the protein in a bowl of ice water; remove, pat dry and thinly slice for serving. Dipping Sauce 1. COMBINE equal amounts of soy sauce and rice vinegar, or to taste. Add finely sliced or minced green onion (scallion). 2. SEASON as desired with grated ginger (you can substitute wasabi). You don’t have to go to Nobu in Los Angeles to enjoy this delicious salmon tataki salad. Here’s the recipe, courtesy of Nobu Magazine. “The Salmon Tataki with Paper Thin Salad is a work of art,” says Nobu. “Incorporating skillfully sliced vegetables and seared salmon, this dish is light and flavorful. With a little help from a mandolin slicer and fresh ingredients, you can impress dinner guests with a beautiful and delicious meal.” |
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As with sushi or beef tartare, the fish or meat needs to be extremely fresh. Asian specialty stores sell frozen tataki fish slices. Vacuum packed and frozen immediately for freshness, they can be a lot more affordable than fresh tuna and salmon.
Ingredients For 1 Or 2 Servings |
 This salmon tataki salad is easy to make. Photo courtesy Nobu Magazine. |
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Preparation 1. HEAT a nonstick skillet until medium-hot. Season the salmon fillets with black pepper, then sear them for 5 seconds on each side. Make sure the outside is completely seared and turns white. Immediately plunge the seared slices into ice water to stop the cooking process. Drain and pat dry with paper towels, then cover and refrigerate. 2. PREPARE the salad: Keep the beets to one side. Slice the baby vegetable lengthwise very thinly (about 1/32 inch thick) on a mandolin grater, into a bowl of ice water. Leave them in the ice water for 1 hour; this will cause them to tighten up and become crunchy. 3. REPEAT the same process with the beets, but place the slices in a separate bowl of water, to stop the color from running into other vegetables. Rinse until the water becomes clear; then add some ice to chill. You might want to wear disposable gloves for this, to prevent staining your hands. 4. DRAIN the baby vegetables and the beets separately, then mix them together. 5. POUR some of the dressing on the bottom of a serving dish, so it completely covers the bottom. Cut the chilled seared salmon into slices about 1/4 inch thick and arrange across the middle of the plate, then place the vegetable salad in the middle on top of the salmon. Ingredients 1. PROCESS the jalapeño, salt, garlic, and vinegar in a food processor until well mixed and the jalapeño is finely chopped. Slowly add the grapeseed oil and process until well blended. |
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