Tataki is one of the Japanese cooking methods. Here in Australia, “beef Tataki” or “tuna tataki” are very common, which is that a piece of protein is seared and the inside is almost raw.
However, today, I would like to introduce another Tataki. This Tataki includes a completely different cooking technique from the seared Tataki. Tataki means “beat” or “slap” in Japanese. To make this Tataki, you need to beat the ingredients with 2 knives (that’s why it’s called Tataki!). And, when you mix the beated version of Tataki with miso, it’s called Namerou.
I cooked my Salmon Namerou for The Chef’s Line, along with my seared Beef Tataki… Well…, Executive Chef Dan Hong seems to not have enjoyed this dish as much as I do…. But I am still a big believer in this dish. Maybe you can try it out and to see if you enjoy the dish as much as I do?
Ingredients (Serving 2-4)
120g of Salmon Fillet ( Sashimi grade, deboned, skin off
1 + 1/2 Teaspoons of Red miso (japanese shinshu red miso)
2 Teaspoons of Soy sauce
1cm cube of Ginger – finely chopped
1 Spring Onion – finely chopped
- Cut up Salmon and Ginger into very small pieces with 2 knives on a chopping board.
- Mix the salmon with other ingredients until it becomes sticky,
- Serve the salmon in lettuce cups (optional)
This is how to chop the Salmon!daaaa!!