Tataki in Japanese is actually a preparation method where salt is basically beaten in to
meat or fish. To add to the confusion “Tataki” is also used for a minced fish dish. When I was a kid, my grandmother used make tataki using mackerel or sardines. She would get fresh sashimi grade mackerel from the fish markets, not the supermarket. She would clean the fish then mince it with a knife and add miso paste, spring onions, and ginger. It was so good and really grew my love of fish.
In another method fishermen would beat salt in to freshly caught bonito to seal the surface before eating. Very popular in Japan is fresh bonito tataki which is sashimi grade bonito and filleted and skewered then sealed over a high heat. It’s then put in ice to cool before being eaten with sauce. It is, however, not beaten nor minced.
Sorry I went sideways, anyway, this dish is called Tataki, I researched why as I wanted to know myself. It doesn’t matter why it’s called Tataki, what matters is its delicious. hahaha😁
You can make it at home tonight for dinner with wine or Sake!
インターネットで検索すると牛タタキのレシピってたくさん出てきますよね！
皆さんそれぞれのレシピで楽しんでいるようですね！
私のレシピはとにかくニンニクと塩をきかしています。焼いた後、冷蔵庫に寝かして味をじんわりと肉に味を染み込ませてからスライスしてタレで食べていますね！
ここオーストラリアでは肉屋やスーパーで子羊の塊を見つけたらそれを購入しています。それ以外はヒレ肉の塊ですね！
Beef Tataki
Ingredients
- 400 g Eye fillet or Veal
- 1 tsp Salt
- 1 tsp Garlic
- 1 tbsp Rice oil
- ⅛ tsp Pepper
Sauce
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- ¼ tsp Shichimi or dried chilli
Instructions
- Clean the beef or veal.
- Marinate the meat with salt, pepper, garlic, and oil. Rub it in well then wrap the beef in plastic and put it in the fridge for 30 mins.
- To make the sauce add 3 tbsp of soy sauce, 1 tbsp of rice vinegar, and ¼ tsp of Shichimi into a bowl and mix well.
- Take out the meat out of the fridge and leave it at room temperature for 10 mins.
- Heat up a frypan over a high heat.
- Evenly sear the beef on each side.
- After sealing the beef, wrap with plastic and leave it for 30 mins in your fridge.
- After 30 mins, thinly slice the beef.
- Place to the beef on your plate.
- Serve the sauce with the beef.
Video
牛タタキ
Ingredients
- ４００ g 牛ヒレ肉
- １ 小さじ 塩
- １ 小さじ ニンニク
- ⅛ 小さじ 胡椒
タレ
- ３ 大さじ 醤油
- １ 大さじ 米酢
- ¼ 小さじ 七味
Instructions
- 牛ヒレ肉を掃除する。
- ボールに牛ヒレ肉を入れ、塩、ニンニク、胡椒、米油（お好みの油）を入れて、よく揉む。
- 牛ヒレ肉をラップに包み、冷蔵庫で30分寝かす。
- タレを作る。醤油、米酢、七味をボールに入れてよく混ぜる。
- 30分後、お肉を冷蔵庫から取り出して、１０分ぐらい室内においとく。
- フライパンを熱する。
- ラップを外し、牛ヒレ肉の表面を焼く。
- 焼いたあと、牛ヒレ肉をラップに包み、冷蔵庫で３０分ぐらい寝かす。
- ３０分後、タタキをスライスしてお皿にもり、タレを添える。
