How to make Iberian feather tataki?
How to make Iberian feather tataki?

Tataki is a typical dish from Japanese gastronomy that has recently been included in the menus of the best restaurants in Spain. Of course, tataki retains its original Japanese essence, but it has been adapted to the gastronomy of our country. One of the versions of this delicious dish is prepared with an Iberian feather. Do you want to learn how to prepare it?


How to make Iberian feather tataki?

 

Tataki is a typical dish from Japanese gastronomy that has recently been included in the menus of the best restaurants in Spain. Of course, tataki retains its original Japanese essence, but it has been adapted to the gastronomy of our country. One of the versions of this delicious dish is prepared with an Iberian feather. Do you want to learn how to prepare it?

 

What is the Iberian feather tataki?

The Iberian feather or pluma is one of the most select cuts of Iberian pork. It is a cut extracted from the front part of the loin, and it is very similar to the prey. However, they are two different cuts. The Iberian feather is more selective because only one can be extracted from each pig.

 

On the other hand, you will be able to differentiate the feather from the prey because it has a very elongated shape and is also narrow and somewhat triangular. It is thin compared to the mark, which weighs about half a kilo, while the Iberian feather barely weighs between 100 and 150 grams.

 

One of the main characteristics of the Iberian feather is its texture, like butter, allowing it to be eaten raw or undercooked. Its perfect balance between fat and lean makes the Iberian pluma one of the favorite cuts of the most select palates.

 

Tataki is a Japanese cooking technique that preserves the virtues and properties of raw materials. With tataki, the aim is to sear the Iberian feather in a frying pan for a short time and over very high heat. This way, the meat is well-sealed on the outside but raw on the inside. In addition, it has the particularity that the inner side must be left to rest for a few minutes so that the juices are reabsorbed. Afterward, the meat is cut into very thin filets to be served.

 

The Iberian feather is a cut of Iberian pork, which follows strict quality controls, so it can be eaten raw without any problem.

What is in the recipe for Iberian feather tataki?

 

Tataki, in general, whether fish or Iberian meat, is characterized by a very particular marinade. Iberian feather tataki is no exception. The piece must be bathed in ginger and rice vinegar; it can also be marinated with soy sauce, sesame, and the juices of citrus fruits such as orange or lemon.

 

Dare to try this Iberian feather tataki recipe! It is straightforward to prepare, and we are sure that all your guests will love it. You can serve it as a main dish or a starter for a multi-course meal.

 

Ingredients

 

  • Half a kilo of Iberian feather. 

 

Ingredients for marinating the meat

 

  • One lime.
  • One lemon.
  • Extra virgin olive oil.
  • Freshly ground black pepper.
  • The peel of an orange.
  • Ginger.
  • Soy sauce.

 

Ingredients for the vinaigrette

 

  • 100 grams of pistachios.
  • Sesame oil.
  • Extra virgin olive oil.
  • One lime.
  • Three tablespoons of marinade sauce.

 

Elaboration

 

  • The first thing to do is to take the meat out of the refrigerator to be at room temperature when cooking. As the tataki is prepared quickly and its objective is to seal the flesh, you want it to be warm once you finish its preparation on the fire.
  • All meats must be frozen for three days before cooking, and to eat the Iberian feather raw, it is mandatory before preparing the tataki. Afterward, it should be put in the refrigerator to defrost, and once it’s tempered, it may be taken out of the freezer to bring it to room temperature.
  • Clean the Iberian feather very well, removing any excess fat it may have.
  • Season with salt and pepper to taste and sear it in a frying pan with olive oil. The Iberian pluma should only be placed in the pan when boiling the oil. The meat should brown on the outside but not on the inside, which is why it is so important to keep the heat high!
  • In a large enough bowl, grate the ginger.
  • Mix the ginger with the juice of a lime and the juice of a lemon and add some orange peel; the orange peel should be finely chopped.
  • Add a splash of soy and a splash of olive oil.
  • Mix so that the ingredients are well blended.
  • Once the mix is ready, it is time to marinate the meat. You should cover the heart as much as you can. Let it marinate for about 12 hours in the refrigerator.
  • Take the meat out of the refrigerator a couple of hours before eating so it is not cold. The tataki is not eaten hot but at room temperature, so measuring the time well is essential for attaining the perfect temperature so that the meat is warm enough.
  • Once the meat is out, and before serving, it is time to slice it into small, very thin filets.
  • The tataki should accompany a vinaigrette, giving it all the flavor. To make the vinaigrette, you will need to chop the pistachios; use a mortar or food processor to make it easier.
  • Place the pistachios in a bowl and add a sesame and olive oil splash. Squeeze the juice of one lime and three teaspoons of the marinade sauce over this mix.
  • Blend thoroughly and then pour over the feather before slicing. You can also offer the vinaigrette to your diners on the side so they can help themselves as they like.

 

 

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