Tataki is a Japanese preparation in which fish or meat is seared hard on the outside and left raw inside.

Origin

The term comes from Japanese cooking. The contrast between an aromatic seared crust and a tender, raw centre is what makes it special. Sliced thinly, tataki is usually served with a tangy sauce.

How to

Use very fresh, good-quality fish or meat. Sear it briefly in a hot pan on all sides, let it cool and cut it into thin slices with a sharp knife. Soy sauce, citrus, ginger or spring onion go well with it.

Common mistake

Searing it for too long. The centre then cooks through and the typical contrast is lost.

Related recipes

Japan's most beloved fish - Tuna tataki

The right tool

An uncoated pan that holds heat evenly works best here: our Premium Stainless Steel Pan.

Related terms

Tartare, Curing