Tataki Maguro
4 unidades de atum picado, cebolinha verde e especiarias do chef sobre shari e nori.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Mity Sushi
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Tataki, meaning 'pounded' or 'seared,' has origins in the Tosa province of Japan (modern-day Kochi Prefecture). Legend says a samurai, Sakamoto Ryoma, learned the method of searing meat from foreigners in Nagasaki and brought it back to his region, adapting it for local fish. Initially, the searing method was used to disguise the fact that raw meat or fish was being consumed, as eating raw meat was sometimes forbidden.
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Tataki Maguro reflects the Japanese appreciation for fresh, high-quality ingredients and precise preparation techniques. It exemplifies the concept of 'umami' and the art of balancing flavors.
Ingredient Quality
The dish relies heavily on the freshness and quality of the tuna. Sourcing high-grade tuna is crucial for the best flavor and texture.
Presentation
Japanese cuisine emphasizes visual appeal. Tataki Maguro is often carefully arranged to showcase the colors and textures of the ingredients.
Umami
The combination of tuna, nori, and potentially dashi in the rice contributes to a deep, savory 'umami' flavor profile, highly valued in Japanese cuisine.
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The dish balances rich, fatty tuna with savory rice and umami-rich seaweed, complemented by the subtle heat of spices and the freshness of green onions.
The primary flavor is the rich, almost buttery taste of the seared tuna (maguro). The sear provides a slight smoky char that contrasts with the raw interior. Shari, the vinegared sushi rice, adds a sweet and tangy base. Nori, the seaweed, contributes a distinct umami and slightly salty taste. The chef's spices likely add warmth and depth, while the green onions provide a fresh, sharp counterpoint to the richness.
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Sear Perfection
Use a very hot pan or grill to sear the tuna quickly, creating a flavorful crust while keeping the interior rare. Avoid overcooking.
Rice Preparation
Properly prepared shari (sushi rice) is essential. The rice should be slightly sticky and seasoned with vinegar, sugar, and salt to balance the richness of the tuna.
Spice Selection
The chef's spices can vary, but common options include togarashi (Japanese chili pepper blend), sesame seeds, or a light sprinkle of sea salt. Avoid overpowering the tuna's natural flavor.
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