Recipe notes
Tips & variations :
- Add a little grated lime zest or yuzu before serving.
- Add a few drops of hot pepper oil or a pinch of Espelette pepper to the marinade.
- Serve with aseaweeds salad, vinegared rice, or mashed avocado for a balanced meal.
Origin and history of tataki
Tataki is a Japanese cooking technique that literally means "struck" or "tapped". The method was developed in the 19th century in the Kochi region on the island of Shikoku, and is generally associated with bonito tataki (katsuo no tataki), a local specialty. Legend has it that this technique was influenced by European cooking methods introduced by Portuguese navigators.
The principle of tataki is simple: briefly sear the surface of the fish or meat at high temperature, while leaving the inside raw. The contrast between the crispy outside and the melt-in-the-mouth inside is what makes this preparation so popular.
Why salmon tataki?
Traditionally, tataki is made with bonito or tuna, but salmon has established itself as a very popular alternative thanks to its tender, fatty flesh, which lends itself perfectly to this quick cooking method.
Salmon tataki is particularly appreciated for its natural sweetness and umami, which go wonderfully well with seasonings such as soy sauce, sesame and citrus.
Tataki in Japanese culture
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In Japan, tataki is often served with ponzu (a soy and citrus-based sauce), pickled ginger and spring onion for a perfect balance of acidity, freshness and depth of flavor.
- It is also very popular in izakaya (Japanese bistros), where it is usually served with cold beer or sake.
- In some regions, it is lightly flambéed with a blowtorch before serving, further enhancing the smoky aromas.
