Recipe notes
Recipe tips :
- Use a hot pan and a high-smoke oil (rapeseed, grapeseed) for ultra-fast cooking. 15 seconds per side is all you need for a beautiful tataki effect!
- For clean, elegant slices, use a sharp knife and slice in a single motion, without sawing the flesh.
- After cooking, immerse the tuna in an ice water bath for a few seconds. This fixes the cooking process and keeps the inside raw.
- Add yuzu for a touch of citrus, or a hint of wasabi to spice up the flavors. A drizzle of honey can also soften the overall effect.
- Serve tataki with a cucumber and wakame seaweed salad, vinegared rice or ponzu sauce for unrivalled freshness.
Origin of tataki
Tataki is a method of preparing meat or fish that originated in the province of Tosa. Sakamoto Ryoma, a 19th-century samurai, developed this method, which combines flame-cooking and marinating.
The term "tataki" literally means "struck" or "pulsed" in Japanese. This culinary technique involves rapidly searing an ingredient at high temperature and then cooling it immediately, usually by plunging it into iced water. This creates a contrast between the caramelized exterior and the raw, tender interior.
Before it became a refined specialty, tataki would have been a cooking method used by Japanese sailors and pirates, particularly those from the Tosa region. In the open sea, they would quickly grill fish over a straw fire to avoid visible flames, then cool the flesh in seawater. This enabled them to preserve the freshness of the fish while adding a unique smoky touch.
The straw fire, an enduring tradition
In the traditional version, the bonito is grilled over a straw fire rather than over a simple flame. This technique reaches a very high temperature in just a few seconds, giving the skin a smoky flavor without cooking the inside. In some Kōchi inns, tataki continues to be prepared in this way, offering customers an impressive spectacle with large flames consuming the straw in an instant.
Why bonito?
Bonito, the emblematic fish of tataki, was once abundant on the Tosa coast and easy to catch. It deteriorates rapidly after capture, hence the need to cook it lightly to prolong its preservation, while preserving its raw texture. Even today, "Katsuo no Tataki" (bonito tataki) remains a flagship dish in Kōchi prefecture.
