Beef tataki, a Japanese steak served with ponzu sauce
Beef tataki sears the steak, marinates it, slices it thinly, and is served with a citrus sauce that enhances its flavor.
Meat and citrus fruits make a very effective combination. Citrus enhances the flavor of some meat dishes, just as citrus juice "cooks" the fish in ceviche. With beef, a touch of citrus can revitalize dishes that might otherwise lack that freshness.
Japanese cuisine takes advantage of this combination in beef tataki, a method for preparing steak. It involves searing, marinating, and quickly slicing the meat into thin strips to obtain juicy pieces that can be the main course of a meal.
Tataki is served with a citrus dipping sauce, and ponzu is the most common. It contains citrus fruits, which distinguishes it from soy sauce, and its acidic flavor, along with other umami-rich seasonings, enhances the taste of the beef.
Acidity and umami also combine in other dishes to create a flavor greater than the sum of its parts. Many marinades, such as the Italian salmoriglio with its lemony flavor, take advantage of this combination. The difference lies in when the citrus fruits are added: in a marinade, in addition to flavoring, they help tenderize the meat, so, as with other proteins, it's best not to marinate it for too long.
In tataki, on the other hand, the citrus notes of ponzu appear only as a complement, with a vibrant flavor that doesn't overpower the already marinated meat. Thus, beef tataki offers a new perspective on how to combine familiar ingredients.
