This cooking method is called tataki, which literally means ‘to hit’ or ‘to beat’: you hit the meat with the palm of your hand to flatten and tenderise it. Traditionally, the seared meat is plunged into iced water to stop further cooking and to tighten it but recently I have used rice vinegar instead. The purpose of searing is not to cook the meat through but to burn off the fat and seal in the taste, whereas plunging it in ice water will congeal the fat you are trying to get rid of — Kimiko Barber.

Kimiko Barber was born in Kobe, Japan, and arrived in Britain in 1972. After over 10 years in investment banking in both London and Tokyo, a chance visit to Books for Cooks, a mecca for foodies in Notting Hill, inspired her to change her career and focus on cooking and entertaining. She teaches Japanese and Asian fusion cooking at various cooking schools. Her first book, Sushi Taste and Technique, won a bronze award in the best food book category at Jacob’s Creek World Food Media Awards. She is also an enthusiastic organic kitchen gardener.