Basic Beef Tataki

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 →

Sweet Onion Shreds
Sweet Onion Shreds

Raw onion can often have an unpleasantly harsh ‘bite’ to them, but if you use the following technique, you can produce delightfully sweet onion shreds that can be used in all sorts of ways. They are a wonderful addition to salads, make a great condiment on burgers or sandwiches, and they can even be used as attractive, and edible garnish for appetizers or sushi plates

Read More →