Seared Tuna Recipe – Japanese Cooking 101

Seared Tuna is a well-liked dish served at Izakaya or Robatayaki estaurants (Japanese meals bars) all through Japan. Historically, the floor of the tuna is seared over flames, usually fueled with rice straw or charcoal, which provides a smoky aroma whereas leaving the within uncooked. It’s served with ponzu (a tangy citrus-soy sauce) and wasabi, making it a wonderful appetizer that pairs nicely with sake or your drinks of selection.

Essentially the most celebrated model of seared fish in Japan is skipjack tuna, generally known as Katsuo (bonito) Tataki. ‘Tataki’ refers back to the Japanese cooking technique the place searing the floor provides a savory aroma, reduces moisture to enhance texture, intensifies taste, and supplies some sterilizing impact. Whereas bonito is the standard selection, common tuna available in the US works completely with this cooking technique. In reality, seared tuna has turn into a well-liked menu merchandise in each American and Japanese eating places right here.

Though the distinctive smoky taste from burnt straw and charcoal is attribute of conventional Tataki, you’ll be able to simply adapt this dish for residence cooking. Whereas pan-searing might not provide the identical type of freglance, it produces equally glorious outcomes with a fantastic golden-brown crust. Because the fish is partially cooked, this preparation technique would possibly enchantment to those that are hesitant about consuming uncooked fish. For an alternative choice to wasabi, attempt grated or sliced garlic so as to add an additional kick to the dish. Seared tuna is a sublime but easy dish good for particular events. Think about serving this scrumptious appetizer the following time you entertain friends!