Basic Beef Tataki Recipe
You could probably call this a Japanese Carpaccio, but the proper appellation is Beef Tataki, where the ‘Tataki’ is actually the name of the specific cookery technique involved. This technique was originally used specifically for steaks of Bonito Tuna but has now been widely adapted for beef as well.
Essentially, the technique involves grilling beef very briefly over high heat to sear the outside and then cooling it rapidly to prevent further cooking. This results in an umami rich dark surface with an interior that is almost raw. The result is most commonly served sashimi style, much as you see pictured above, but a prepared pieces of Beef prepared this way be easily put to other uses as well. In either event, the technique is one well worth having in your repertoire…Read More →