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  2. Tataki - Wikipedia

    en.wikipedia.org/wiki/Tataki

    In the first tataki method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] Food so prepared can also be served like sashimi with soy sauce and garnishes.

  3. List of Japanese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_dishes

    Tataki (たたき): raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped raw fish (Japanese jack mackerel or Sardine), spiced with the likes of chopped spring onions, ginger or garlic paste.

  4. Namerō - Wikipedia

    en.wikipedia.org/wiki/Namerō

    Namerō (Japanese: なめろう, derived from 舐める nameru, "to lick") is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare. [1] [2] [3] This recipe has been passed down among Bōsō Peninsula fishermen.

  5. These Milwaukee restaurants are serving special New Year’s ...

    www.aol.com/milwaukee-restaurants-serving...

    Beginning at 9 p.m., the restaurant will offer reservations for a four-course menu from Executive Chef Babis Tsotras, featuring chestnut veloute served with toasted baguette crostini, tuna tataki ...

  6. Seared Tuna Nicoise Salad Recipe - AOL

    www.aol.com/food/recipes/seared-tuna-nicoise-salad

    Want to make Seared Tuna Nicoise Salad? Learn the ingredients and steps to follow to properly make the the best Seared Tuna Nicoise Salad? recipe for your family and friends.

  7. Cooking, Recipes and Entertaining Food Stories - AOL.com

    www.aol.com/food/recipes/seared-tuna-steaks...

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  8. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.

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