How To Make JAPANESE DUCK TATAKI | No Music Version | ASMR

Japanese Tataki is a traditional cooking style that incorporates raw meat or fish briefly seared over high heat. This recipe shows how to maximize the deliciousness of duck and emphasize the delicate flavor with a citrus dipping sauce. By placing the duck breast skin down over a blazing hot skillet and quickly searing all sides until golden brown, you're left with a slightly crispy, rare duck breast.

Dip the thinly sliced duck into some Ponzu with Daikon Sprouts and Chives and experience an explosion of flavor across your tongue. Because of the chewier texture of the meat, take it slow and savor the flavor as spreads in your mouth. The Japanese leek that is cooked in duck oil as a side is also excellent! The combination of duck and Japanese leek has been a perfect match. Perfect for special occasion hospitality dishes!

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00:08 Prepping Duck Tataki
00:53 Prepping Vegetables
02:21 Making Momoji-Oroshi (Spicy Daikon Garnish)
03:38 Searing Duck Tataki
05:15 Serving Duck Tataki

● Ingredients

・ Duck meat… 1 block
・ Japanese leek (Naga-Negi) ... One
・ Salt
・ Black pepper

・ Chive
・ Kaiware (green onion is also OK)
・ Daikon… Appropriate amount
・ Red Pepper ... 2
・ Ponzu sauce

● Cooking Recipe

① Sprinkle salt and black pepper over the duck meat and leave it for 30 minutes to 1 hour. For Japanese leek, cut away the green part and section the white part into a length of about 5 cm. Finely slice the chives for garnish.

② Make Momiji-Oroshi
Peel the daikon and make a cut in the center to insert the red peppers. Remove the seeds of the red peppers and embed it in the radish. Grate the radish with the peppers to the grater and drain away excess water with sieve when done.

③ Heat a skillet and when hot, place the duck meat skin down to sear. Keep an eye on the duck while cooking and when the skin is lightly browned and crispy, flip and sear the other side in the same way. When seared, remove from skillet and let cook on a plate.

④ Sauté the Japanese leek in the duck fat until golden brown.

⑤ Slice the duck thinly. Plate it and top with Kaiware (Daikon Sprouts) or sliced green onions. Serve it with seared long onions and eat it with a dipping of ponzu topped with chives and Moniji-Oroshi.

● Cooking tips

・it is important not to cook it too much. make sure the frying pan is hot before searing the duck and carefully check temperate as to not burn the skin and overcook the duck.
・the surplus Momiji-Oroshi can be divided into one time use portions and wrapped in saran wrap to store in the freezer