Katsuo Tataki Recipe (Seasoned Seared Skipjack Tuna) Bonito Tataki
We are making Katsuo Tataki using sashimi-grade skipjack tuna and lots of aromatic vegetables. This is a local dish in Kochi Prefecture. Lots of aromatic vegetables will bring out the flavor of the...
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Cooking tools:
- Kitchen torch
- Broiling rack
- Baking sheet
- Cutting board
- Chef's knife
- Plate
- Grater
- Rice paddle
- Mixing bowl
- Measuring spoon
- Plastic wrap
- Refrigerator
- Oven
- Spoon
Ingredients
- 350 g Skipjack Tuna Fillet (sashimi-grade katsuo with skin)
- 150 g New Onion
- 30 g Spring Onion Leaf (chopped)
- 1 tsp Grated Ginger Root
- 3-5 Shiso Leaf
- 2 Garlic Clove
- 3 tbsp Soy Sauce
- 1 1/2 tbsp Vinegar
- 1 1/2 tbsp Lemon Juice
- 1 tbsp Dashi Stock (1 tbsp water+a pinch of dashi stock powder)
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