Japanese•gourmet
Katsuo Tataki 鰹たたき
Authentic Katsuo tataki recipe from real Japanese fisherman
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g fresh Katsuo(bonito) fish fillet
- 2 tbsp green shallots chopped (for garnish)
- 1 cup Daikon radish grated
- 1 clove garlic
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1.5 tbsp mirin
- 1 tbsp lemon juice
Instructions
- 1
Combine all ponzu ingredients and set aside
- 2
Add crushed garlic to ponzu and set aside
- 3
Shear the Katsuo piece with a cooking burner ( if you don't have one, fry it on a frying pan briefly all side)
- 4
Put the sheared Katsuo block in a icy cold water immediately to avoid the katsuo cooked farther.
- 5
Take the katsuo out, wipe water and sliced it about 1 cm thick.
- 6
Place sliced katso on a plate and pour the prepared ponzu sauce over the katsuo.
- 7
Garnish with grated Daikon radish and green shallots.