Tataki with red beetroot mousse

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What is Tataki

I lived in Sapporo for half a year, and it was there that I first ate tataki, which roughly meant dipping meat or fish in boiling water and saying out loud, “shabu shabu”, and the meat or fish was ready to be eaten dipped in soy sauce or other spicy sauce! Thus the tataki or tosa-mi is a method! Actually two methods of preparing fish or meat (In Japanese tataki means “pounded” or “hit into pieces”)

In the first “tataki” method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi!

The method originated in Tosa province, now part of Kochi prefecture, where it was applied to bonito (katsuo-no-tataki). Lore has it that it was developed by Sakamoto Ryoma, a 19th century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.

Uncooked food

In the second “tataki” method, it is the food that is “hit into pieces”. Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption

Tataki with beetroot mousse

Ingredients:
200g steaks
1 red beetroot, precooked
2 tbsp beetroot shoots
2 tbsp yogurt
1 tbsp za’atar
2 tbsp olive oil
pepper
salt

Preparation
Take the meat out of the fridge.

Mix the beetroot with the yoghurt and the za’atar, (or cumin, carraway seeds) season to taste with salt and pepper.

Season the meat with salt and pepper and fry briefly on both sides in the pan.

Let the meat rest under aluminium foil.

Cut the meat into fine strips.

Spoon some beetroot cream on the plates and place the strips of beef on top. Finish off with some beetroot shoots.

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