Tataki

Tataki is a Japanese technique in which a protein, typically fish or beef, is briefly poached or seared on the exterior while the interior remains barely cooked. The protein is then immediately chilled and steeped in a marinade of soy, mirin, and an acidic element such as citrus or, as seen here, canned beet juice, to cure and flavour the outer layers. For home cooks, tataki works beautifully with high-quality swordfish, tuna, or salmon. The key is the freshest fish you can source. After marinating, slice thinly across the grain for silky, elegantly flavoured pieces that deliver complexity without fully cooking the fish.