Tataki is a Japanese technique that has become popular in Europe in recent years: the fish or meat is passed over very high heat for a few seconds on each side, then served in thin slices. On the outside - golden. Inside - almost raw.

The secret isn't in the soy sauce, the ginger or the sesame. The secret is in the fish. For tataki you need a choice: tuna loin or fillet, clean meat, firm texture - the same kind you'd use for tartare or sushi. Without a fresh piece, there is no tataki. There is only badly seared tuna.

The technique demands discipline, not skill. The pan must be very hot. The tuna dry (it has to be patted with kitchen paper so it sears evenly). About five to ten seconds per side, no more. Then immediately onto a cold surface. The cut goes across the grain - cutting along it would tear the meat. The knife has to be sharp, not just "adequate". A blunt knife and tataki don't go together.

For seasonings the rule is simple: contrasts. Citrus, soy, sesame, wasabi, seaweed. Mango or avocado if you want a tropical note. Ponzu sauce - the classic choice. In our markets, every small shop already carries soy and ponzu. Sesame and wasabi too. Tuna from the airport district or from one of the good fish shops in Skopje works - just ask for it fresh.

The whole preparation takes less than 15 minutes from start to serving. Which means: this is one of those dishes that looks complicated, costs a lot in a restaurant, and is made at home like a sandwich - only with more dignity.