Beating

Japanese: たたき

A type of cooking method in Japanese cuisine, and the dish itself. Ingredients are pounded with a knife or by hand, crushed, or mashed, and then seasoned with seasonings. For vegetables, pounded burdock and pounded greens are well known, and are smooth and have a strong aroma. Small fish such as horse mackerel and sardines are pounded with a knife with the small bones still attached, and ginger, shiso, etc. are added. It can also refer to thinly sliced horse mackerel sashimi. There is also pounded namasu, which is mixed with vinegared miso. For pounded bonito, known as a local dish of Tosa, the skin is charred over high heat and then pulled into a skewer, and garlic, green onions, ginger, ponzu sauce, etc. are poured over it, and the fish is lightly pounded with the back of a knife to allow the flavors to penetrate.
→ Related article Sashimi

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

日本料理の調理法の一種，またその料理。材料を包丁や手でたたき，砕いたり，つぶしたりして調味料などの味をしみ込ませたもの。野菜ではたたきゴボウ，たたき菜が知られ，口当りよく材料のかおりが強くなる。アジ，イワシなど小魚のたたきは小骨のついたまま包丁でたたき切り，ショウガ，シソなどを加える。細作りにしたアジの刺身をいうこともある。酢みそであえるたたき膾(なます)もある。土佐の郷土料理として知られるカツオのたたきは，強火で皮に焦げめを付けてから引き作りとし，ニンニク，ネギ，ショウガ，ぽん酢などをかけ，包丁の背などで軽くたたいて味をしみ込ませる。
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