Tataki (たたき) means "patted" or "beaten" — a Japanese technique where the fish or meat is seared very quickly over high heat on all sides, leaving the interior essentially raw, then sliced and served with ponzu or citrus soy. The result is a dish that's part sashimi, part cooked — the exterior has a thin layer of texture and heat, the inside has the buttery rawness of fresh salmon.
Crucial: Use sushi-grade or sashimi-grade salmon. If you wouldn't eat it raw, don't make tataki from it.
Ingredients
- 300g sushi-grade salmon fillet (skin removed), in a thick block
- 1 tbsp neutral oil
- Salt and white pepper
- 4 tbsp ponzu sauce (commercial or homemade)
- 4 tbsp grated daikon (daikon oroshi) — squeeze out excess liquid before serving
- 2 scallions, thinly sliced
- Optional: 1/2 tsp grated fresh ginger, 1 tsp toasted sesame seeds
Method
1. Prep the salmon: Pat the salmon fillet completely dry with paper towels. Season lightly with salt and white pepper on all sides.
2. Sear: Heat a heavy pan (cast iron or stainless) over the highest possible heat until smoking. Add a thin film of oil. Sear the salmon: 30-45 seconds per side maximum. You want a thin brown crust on each side, but the center must remain completely raw. Do not move the fish while each side is searing — let it form a crust.
Sear all sides, including the thin edges.
3. Stop the cooking: Immediately wrap the seared salmon in plastic wrap and refrigerate 5 minutes, or place in ice water briefly (without removing the wrap). You want to stop the carryover heat quickly so the center stays raw.
4. Slice: Remove from refrigerator. Slice into 5mm-thick rounds.
5. Serve: Fan slices on a plate. Top with grated daikon (squeezed dry), sliced scallions, and grated ginger if using. Drizzle ponzu over the top. Serve remaining ponzu on the side.
Notes
- The salmon must be dry before searing — moisture on the surface steams rather than sears, preventing the crust from forming.
- Don't overcrowd the pan. If your block of salmon is large, sear in two sessions — two pieces in a pan beats one piece that's too small to make steam with.
- Ponzu can be substituted with a mix of 2 tbsp soy sauce + 1 tbsp lemon juice + 1 tsp mirin.
- Serve immediately after slicing — don't let the sliced tataki sit out.