There are few good dishes such as tuna tataki in sesame crust, a simple and quick to prepare dish, but that is easy to make mistakes if you do not follow certain tricks. The tataki is a typical Japanese recipe and consists of cooking very quickly a plate of fish or meat to the plate...Read More
There are few good dishes such as tuna tataki in sesame crust, a simple and quick to prepare dish, but that is easy to make mistakes if you do not follow certain tricks. The tataki is a typical Japanese recipe and consists of cooking very quickly a plate of fish or meat to the plate (or pan) and then seasoning it with soy sauce and ginger, which is crushed, chopped until it reaches the consistency of a dough. The word tataki た た き (minced) indeed, refers to ginger reduced to dough and not to cooking. It is said that the tataki was invented in 1800 by a rambling samurai, Sakamoto Ryōma, inspired by a group of Europeans who roasted grilled fish: the meeting of Japanese cuisine with the European grill, in the face of globalization. History aside, the key to preparing a perfect tuna fillet is the sesame crust. Toast the sesame first with the soy sauce and brush the tuna with mustard to make the sesame stick better. The cooking of the fillet is just a seared, the final touch to seal the crust. But let's go to the recipe, here's how to turn a simple tuna fillet into a delicious dish.
