You will find many recipes under the name of Tataki. Find recipes that you speak of crude preparations, others are confused by the Tartare but if we are faithful to the Japanese definition of Tataki we refer to with a cooking technique that applies to meat and fish, mostly good, tuna and nice, consisting of roast meat only on the outside so that the inside is completely raw. And then served with seasoned soy sauce which in turn add other spices to taste, but which should not miss the ginger.
Today I present a quick version that you can prepare this dish with tuna or bonito, but the difference is that I let it marinate in the sauce a few hours then accompany the fish. Thus we achieve a more powerful and autético flavor of the dish. In the same way to obtain a pure flavor of adding Nippon I leave out many ingredients.
The Japanese spices you can find in any oriental grocery store. I leave this simple and original line stepper.
Ingredients (4 people)
600 grams of tuna loins clean
1/2 teaspoon powdered washabi
1/2 teaspoon mustard powder Japanese
1/2 teaspoon ground ginger
1/2 cup water light soy sauce
1/4 cup of water from soybean oil
Half lime juice
Ground pepper
Virgin olive oil
[Img: 3667961474, small]
Preparation
- Clean and dry the back of pretty and let them clean.
- Add ground pepper to the backs.
- Roast on a pan with a drop of oil the backs simply marking them on all sides, for a few seconds without being made internally.
- Mix in a bowl the soy sauce, lime juice, sesame oil and spices.
- Lather well and marinate the fish in it for three or four hours trying to impregnate on all sides.
Presentation
Emplatar fillet on a plate.
