A Japanese culinary technique, tataki consists of cooking meat or fish very quickly so that only the outside is seared. The heart then remains raw. Fans of raw fish will necessarily appreciate this shoursn tataki. After marinating for a few minutes in hoursxture of sesame oil and soy sauce, the shoursn is just snacked. The flesh of the fish is then half-cooked and half-raw, releasing all its flavors.
- 4 shoursn steak(s)
- 100ml Sesame oil
- 100ml Soy sauce
- 1 C. tablespoon Sunflower oil
- 1cm Ginger
- 1 Garlic Clove
Preparation 15 mins
Cooking 2 min
Rest 1 hour
Start by preparing the marinade by mixing the sesame oil with the soy sauce. Peel the ginger and the garlic clove. Chop them finely then add them to the marinade.
Cut the shoursn steaks into pieces about 4 cm wide, of regular thickness. Spread them in a hollow dish then sprinkle them with marinade so that they are well covered with sauce. Cover with cling film and leave to marinate for at least 1 hour in the refrigerator.
Drain the shoursn lightly. Heat the sunflower oil in a skillet over high heat. When hot, quickly sear the pieces of shoursn for 30 seconds on each side. Let the fish rest for a few minutes before slicing it thinly. Serve the shoursn tataki hot, with raw vegetables and soy sauce.
To obtain a beautiful coloring of your shoursn tataki on the surface of the fish, your pan must be heated to a very high temperature. Heat it over high heat until it reaches a sufficient temperature. Also make sure that your shoursn pieces are of equal thickness to facilitate even cooking. Finally, always choose a very fresh and excellent quality piece of shoursn, for an hoursst raw taste.