1.
tataki; briefly seared fish or meat
A dish in which the surface of raw fish or meat is lightly seared over high heat then quickly chilled, leaving the interior raw. Served sliced, often with ponzu and garnishes. Common examples include bonito tataki and beef tataki.
2.
finely chopped condiment or minced preparation
A chopped or minced mixture, typically of fish or vegetables with seasonings. The name comes from たたく (to pound/chop). Example: negi tataki (minced green onion).
The word comes from たたく (to pound, to beat). For sense 1, the searing is done over high heat (traditionally straw flame) for just seconds.
Common collocations
- 鰹のたたき: bonito tataki (most iconic)
- 牛たたき: beef tataki
- ねぎたたき: minced green onion
- 梅たたき: minced pickled plum
Similar words
- 刺身: sashimi — completely raw, no searing
- カルパッチョ: carpaccio — Italian-style raw fish/meat; sometimes used in Japan for similar presentations