Have you ever had tuna tataki? Or beef tataki?
It’s like, totes delicious. It’s seared meat or fish in tangy soy sauce! What’s not to like?
There’s chili oil too. Also wonderful.
Tataki is a staple in many Japanese restaurants, and I see it a lot as a salad or appetizer option. That’s how we served it the last time we made sushi at home – as a side to accompany all the other yumminess.
I think, though, that this would be SO FREAKING GREAT as a meal with some plain white rice – why the heck not? So simple and wonderful….you just can’t beat it.
The way I make it is annoyingly simple too, so try to keep up.