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Notable Nosh: Izakaya’s Beef Tataki

Tataki - Izakaya

I just recently published a post featuring my own version of Beef Tataki and at the time I did the cooking I had only ever eaten that particular delicacy when made by myself at home. Since then, however, I have managed to experience it at an Ottawa restaurant called Izakaya, and so I not only get an opportunity to show you a professional version of the dish, I can also compare and contrast with my own modest effort…

The rendering I was served at Izakaya was served with a sauce they described as a ‘Sweet Soy Mirin’ and it was served on the side rather than beneath the slices as I did it with my Ponzu style accompaniment. The little salad on the side was composed of shredded daikon and carrot and was not particularly remarkable as such things go, but it did add some interest to the dish as a whole. The only other significant difference between their production and mine was the addition of crisp-fried shallot and garlic sprinkled over the slices. This was a pretty nice embellishment actually as the textural contrast was very pleasant.

And…  the comparison in overall quality?

Well, Izakaya, I have to say, had me beat hands down in terms of presentation as their plate looked so much more interesting than mine. As far as the beef itself, however, I think mine had a slight edge although, in all honesty, I think this came about chiefly because I luckily happened to select a cut that turned out to be very good indeed. In any event, I enjoyed this little small-plate offering and was very glad to see somebody else’s interpretation…


5 Comments Post a comment
  1. No wonder the presentation is so pretty! When I first saw the photo, I said, John has done very well in the food photography and the display! Well, you took the picture! It looks very very nice, totally Japanese style. The sweet soy mirin is probably like the sauce used in terriyaki beef. Is it?

    December 31, 2013
    • Yes it was very much the same sort of thing I would put together for doing a teriyaki dish.

      December 31, 2013
  2. Happy new year!! Looking forward to many posts from you in 2014 as well 🙂

    December 31, 2013
    • Thank you Tina … Happy New Year to you. I have well over a month’s worth of posts ready to post already 🙂

      December 31, 2013
  3. Maybe you have seriously considered creating a e-book or invitees authoring on other sites? I have a website based upon for a passing fancy things you discuss and also would die to have you ever share a few stories/information. I understand my website visitors would value your work. When you are possibly remotely attracted, twenty-four hours a day capture me an mail.

    January 17, 2014

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