Tataki

tataki - www.healthnote25.com

Tataki (Japanese た た き: "mashed" or "beat up apart"), also called tosa-mi, is a way to cook fish or meat in Japanese culinary arts. Meat or fish banned briefly over a fire or on a skillet, dyed briefly in vinegar, thinly sliced, then seasoned with ginger (crushed to crushed). Pounding ginger to crumble this is the origin of the term tataki.

  Due to this short-term fire-fighting technique, the tuna slices are ripened on the outside but still raw inside (middle) like a sashimi dish in general. The most common and popular dish of this tataki technique is tuna tataki salad.

This cooking method comes from Tosa Province, now part of Kochi Prefecture. According to local folk traditions, this technique was developed by Sakamoto Ryoma, a rebellious samurai of the 19th century, who studied the European way of baking meat techniques from foreigners living in Nagasaki.