Japanese cuisine · Fish & Seafood

Katsuo no Tataki

Bonito seared hard on the outside and left raw inside, sliced and served with ponzu, garlic and daikon.

Ingredients · for 4 servings

• 600g bonito fillet, whole piece (or sashimi-grade tuna as a substitute)
• 4 tbsp ponzu (or 3 tbsp soy sauce + 1 tbsp lemon juice as a substitute)
• 3 garlic cloves
• 1 piece ginger (about 3cm)
• 1 piece daikon radish (about 10cm)
• 4 scallions
• 1 tbsp sesame oil
• 1 tsp coarse sea salt
• a few shiso leaves (optional)

Instructions

1. Take the bonito fillet out of the fridge 30 minutes before cooking, pat dry and rub all over with the coarse sea salt.
2. Finely grate the daikon and press out lightly, cut the scallions into thin rings, slice the garlic paper-thin, and finely grate the ginger.
3. Heat the sesame oil until very hot in a heavy pan and sear the fillet for just 30–45 seconds per side, until the surface is browned but the center is still deep red and raw.
4. Immediately dip the fillet in ice water for 10 seconds and pat dry again – this stops the cooking exactly at the crust.
5. Using a very sharp knife, cut across the grain into 1cm-thick slices and arrange in a fan on a flat platter.
6. Top with the garlic slices, ginger, scallions and grated daikon, drizzle with ponzu and serve well chilled with shiso leaves.