Tataki fish or meat over high heat, then quickly dipping it in cold water to stop the cooking. This process allows the center to be preserved raw or slightly rare, while the exterior is grilled. Tataki is usually sliced thin and served with accompaniments like ginger, garlic, or a soy and vinegar-based sauce. The fish most often used for tataki are tuna and salmon, and it can also be made with meat, such as beef.
The gluten-free Nomadic plate
