Japan

Katsuo Tataki

Name: Katsuo Tataki
Total time: 25 min
Yield: 2
Cuisine: Japan
Ingredients: 300 g Bonito fillet (very fresh); 4 tbsp Ponzu; 2 cloves Garlic (sliced); 1 tbsp Ginger (grated); 2 stalks Spring onion; some Salt

Seared bonito from Kochi

Katsuo tataki is a specialty of Kochi prefecture: bonito (skipjack tuna) is briefly seared on the outside over straw or charcoal, left raw inside.

Cut into thick slices and served with garlic, ginger and ponzu, it pairs a smoky exterior with a tender centre.

Servings2

Time25 min

LevelMedium

Ingredients

Bonito fillet (very fresh)300 g
Ponzu4 tbsp
Garlic (sliced)2 cloves
Ginger (grated)1 tbsp
Spring onion2 stalks
Saltsome

★ = available authentic in the Asia Boutique

Preparation

Lightly salt the bonito fillet.
Briefly sear all over on the outside over open flame.
Immediately shock in ice water, pat dry.
Cut into thick slices.
Serve with garlic, ginger, spring onion and ponzu.

Make it original

Ponzu for katsuo tataki is in the Asia Boutique.

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