Tataki sauce

Tataki, a typically Japanese cooking technique, is said to have originated in the 19th century, in the heart of today's Kôchi Prefecture, on the inspiration of Sakamoto Ryōma Samuraî rebel samurai after meeting European travelers who were cooking food on a grill at very high temperatures.

Traditionally, tataki cooking method is mainly used to cook fish, particularly bonito and tuna, but can also be used to prepare delicious beef or veal recipes... This type of cooking secret lies in griddle or gril temperature.

Meat is first marinated in a soy or tataki sauce-based preparation, then grilled at very high temperature, quickly so as to sear the flesh on the outside and leave it raw to pink and soft on the inside (Maillard reaction). Today, beef, veal, game, tuna, salmon and trout tataki are very popular...

In Kôchi, katsuo or ocean bonito is renowned for its tataki cooking: fish is briefly seared in a large fire of rice straw. In this way, fish takes on a beautiful color, its center remains raw and flavor is enhanced by smoke. Fish is then sliced and served with a sauce made of garlic, lemon (ponzu), soy and onion.