RECIPES | Tataki is a method of cooking that involves briefly searing meat or fish over a hot flame. The cooking technique originated in Japan’s Tosa Province, now part of Kōchi Prefecture. Legend has it that the first Japanese person to cook using the tataki method was 19th-century rebel samurai Sakamoto Ryōma, who picked up the European technique of grilling meat from the Europeans resident in Nagasaki at the time.
This salmon tataki recipe is so simple to make, and perfect served with a bit of wasabi and tamari.
Preparation Time: 10 minutes/ Serves: 1-2 people
- 50g sashimi grade salmon, skin off
- Pat dry the salmon fillet to remove any excess moisture.
- Using a kitchen blow torch, lightly char the top of the salmon for 1-2 minutes.
- Roughly cut the salmon into 2-3cm cubes.
- Serve with the wasabi and tamari.
Ensure that you char the salmon on a non-flammable surface.
If you don’t have a kitchen blow torch, you can sear the salmon very briefly in a pan.