Katsuo no Tataki

Name: Katsuo no Tataki
Yield: 2 servings
Cuisine: Japanese
Ingredients: 500g bonito fillet; 2 tbsp ginger, grated; 1/4 cup ponzu sauce; 1 onion, thinly sliced

鰹のたたき/kah-TSOO-oh no tah-tah-kee/

Also known as: Seared Bonito

About this dish

Lightly seared bonito, quickly chilled and sliced, served with grated ginger and ponzu.

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Ingredients

🐟500g bonito fillet

🫚2 tbsp ginger, grated

🍶1/4 cup ponzu sauce

🧅1 onion, thinly sliced

Method

Serves 2

Sear the bonito fillet quickly over high heat, leaving the center raw.

Immediately plunge into ice water to stop the cooking.

Pat dry and slice thinly.

Arrange with sliced onion and grated ginger.

Drizzle with ponzu sauce before serving.

✓ What Makes it Authentic

Katsuo no tataki is a specialty of Kochi Prefecture, traditionally seared quickly over straw fire for a smoky exterior.

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