Katsuo Tataki
Ingredients
The fish and garnish
-
500
g
fresh Katsuo (bonito) fish fillet
-
2
tbsp
green shallots, chopped
-
1
cup
Daikon radish, grated
-
1
clove
garlic
Ponzu sauce
-
3
tbsp
soy sauce
-
3
tbsp
rice vinegar
-
1½
tbsp
mirin
-
1
tbsp
lemon juice
Instructions
- Combine all ponzu ingredients and set aside.
- Add crushed garlic to the ponzu and set aside.
- Sear the Katsuo piece with a cooking burner or briefly fry it on all sides in a frying pan.
- Immediately place the seared Katsuo in icy cold water to stop further cooking.
- Remove the Katsuo from the water, wipe off excess water, and slice it about 1 cm thick.
- Arrange the sliced Katsuo on a plate and pour the prepared ponzu sauce over it.
- Garnish with grated Daikon radish and chopped green shallots.
Nutrition Facts (estimated)
Servings
4
Calories
64
Total fat
0g
Total carbohydrates
6g
Total protein
8g
Sodium
816mg
Cholesterol
0mg
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