Tataki means “to pound” and refers to the method in which seasoned meat is lightly beaten with a knife to enhance its flavor. Lightly seared fish is marinated with tangy seasonings in this refreshing dish-a perfect starter for hot summer months.
- Oil, to grease pan
- 12 oz (375 g) fresh tuna fillet
- 3 green onions (scallions), thinly sliced into shreds
- 1 in (2½ cm) young ginger, finely shredded
- 1-2 cloves garlic, minced
- ½ lemon, thinly sliced
- ½ cup (85 ml) Ponzu Dipping Sauce
- 4 oz (125 g) daikon radish (about 2 in/5 cm), sliced into thin strips
- Chrysanthemum flowers, to garnish
- 1 heaped tablespoon grated daikon radish mixed with ¼ teaspoon seven-spice chili powder (shichimi) or ground red pepper
How to Make It
- Heat a lightly greased frying pan. Sear the fish until the outside of the flesh just turns white. Using a pair of chopsticks, turn and sear the other side, then immediately chill in the refrigerator or freeze to stop the fish from cooking further.
- Once the fish has cooled, wipe away any moisture and marinate the whole fillet in half of the green onions, ginger, garlic, lemon and half of the Ponzu Dipping Sauce. Pat the fish with the side of a knife to help the sauce penetrate. Chill in the refrigerator for a minimum of 10 minutes. Cut the marinated fish into small slices.
- Arrange the fish and lemon slices on a bed of daikon strips. Sprinkle the remaining sliced green onions, ginger, garlic and the edible flowers over the fish. Serve chilled or at room temperature with the remaining Ponzu Dipping Sauce in a small bowl and seasoned grated daikon on the side.