Tataki

What does tataki mean?

たたき (tataki) comes from the verb «tataku», to pound or tap. The name refers to the traditional method: after searing, seasonings such as ginger, garlic and salt were patted into the fish by hand or with the flat of a knife.

In Japan the word has two meanings. Most often it means seared, sliced fish. «Aji no tataki», on the other hand, is finely chopped raw horse mackerel – closer to a tartare. Outside Japan, tataki almost always means the seared version.

Origins: katsuo no tataki from Kochi

The classic is katsuo no tataki, bonito tataki from Kochi prefecture on Shikoku. There the bonito is traditionally seared over a blazing straw fire, which gives it a smoky flavour, before being cut into thick slices and eaten with ponzu, garlic, ginger and onion.

How is tataki made?

A compact piece of fish – a tuna steak or a salmon loin, for example – is seasoned and seared for a few seconds on every side in a very hot pan, on a grill or with a blowtorch. To keep the centre raw and cool, it is often plunged straight into iced water or chilled. It is then cut into even slices with a sharp knife.

Because the middle stays raw, tataki needs impeccably fresh, sashimi-grade fish. Besides tuna, bonito and salmon, beef is also served this way (gyu tataki).

Tataki vs sashimi vs carpaccio

Sashimi is raw fish, sliced, with no heat at all. Tataki is sliced too, but its seared edge adds a second texture and a hint of roastiness. Carpaccio is Italian: wafer-thin raw meat or fish, usually dressed with oil and lemon. Tataki is the natural choice if you love sashimi but enjoy a little warmth and depth of flavour.