On 2005-01-11, Mite > wrote:

> Actually, tataki is minced raw meat.

All tataki preparations I've seen (beef or tuna) are pieces of meat cut a
little thicker than sashimi, seared on the outside, and served with Ponzu.
Both usually has black pepper "beat" or "patted" into the meat.

This is a different recipe I found from the city of Kochi Web site:

Katsuo Tataki

Bonito fish is cut into thirds and then smoked over a fire of straw.
A mixture of vinegar, soy sauce and salt is then rubbed into the surface
which is then lightly tenderized by patting with the hand or with the
flat of a knife. It is then sliced a bit more thickly than sashimi.

Tataki is served with sliced spring onion, Japanese basil, myoga
(Japanese ginger), and garlic. Tataki is truly the king of Sawachi
in Tosa. Tataki can also be made from fish other than bonito.


> My favorite: Tataki of horse mackerel (Aji no tataki)
>
> Take sashimi-grade horse mackerel fillet (without bones & skin) and chop
> it roughly. Cut finely some green onion and grate some fresh ginger
> root. Then "beat" (= tataku) together with a good knife the horse
> mackerel, green onion and ginger until they are well mixed and minced.
> Refrigerate 1 hour. Serve with soy sauce, and eventually lime. Eat with
> cooked Japanese rice.
>
> See the detailed recipe at http://www.TheRecipeDatabase.com
>
>
> Mite
> http://www.shopncook.com


--
Clay Irving >
I don't know if it's what you want, but it's what you get. :-)
-- Larry Wall in >