| 释义 |
tataki, n.
Brit. |təˈtɑːki|, |təˈtaki|, U.S. |təˈtɑki|
[‹ Japanese tataki very lightly roasted beef or bonito, (more generally) minced meat or fish (1521 or earlier), nominalized stem of tataku to pound or mince (meat).
The specific sense in Japanese may have developed because originally all dishes served in this style contained minced meat or fish, or because the condiments used in the preparation of such a dish are traditionally pounded into the meat or fish.]
In Japanese cookery: a dish consisting of a lightly seared (or occas. raw) bonito or beef, typically served thinly sliced.
1971Fodor's Japan & E. Asia 98 In Shikoku.. there is a splendid, spicy dish called tataki. This consists of bonito which has been wrapped in wet straw and then slightly grilled. The outside skin is charred, the inside just slightly less than raw. This is then dipped into a mixture of garlic, soy sauce, and radish and eaten. 1981N.Y. Times 19 July xi. 19/3 Chicken giblets..are recommended, as is the filet mignon tataki. 1989Sunday Mail (Austral.) (Nexis) 8 Oct. We began with good sashimi with proper wasabi horseradish and a beef tataki in similar style. 1997J. Steingarten Man who ate Everything iv. 270 The best way to prepare Wagyu, I read, is to grill it or panfry it or..not to cook it at all and to serve it raw, like beef sashimi, sliced a generous eighth-inch thick and called tataki. 2005Independent 12 Mar. (Mag.) 36/2 With tataki, although the tuna is barely cooked, it takes on quite a different identity to raw fish, and can be served with accompaniments you wouldn't normally have with a traditional sashimi. |