Katsuo no Tataki: Seared Bonito Sashimi with Garlic
Servings 4
Ingredients
- 1 lb fresh bonito fillets with skin intact*, may replace with yellowtail or tuna
- Salt
- Large bowl of ice water
- Homemade or bottled Ponzu dipping sauce, a vinegary mixture of soy sauce and sudachi or yuzu, types of Japanese citron
Condiments**:
- 5 tbsps or more minced or chopped garlic
- 5 tbsps or more minced scallion
- 3 tbsps or more grated fresh ginger
- 1/2 cup fresh shiso (perilla) leaves, cut into slivers
Garnishes (optional)
- Whole shiso leaves
- Kaiware (radish sprouts)
- Edible flowers
Instructions
- Combine the condiments in a small bowl and set aside.
- If using unseared bonito: Cut away any very dark parts of the bonito. Wash and pat dry. Spread out the fish and insert skewers--long metal ones are easiest to remove--parallel or fanning out to support the whole fillet. Sprinkle lightly with salt. Omit this step if you have bought seared bonito.
- Quickly sear both sides of the fillets evenly over a very high heat. The outside of the bonito should turn white; the inside should look like rare steak. Omit this step if you have bought seared bonito.
- Remove from the heat and plunge immediately into ice water. Gently remove the skewers by twisting them. Pat dry. Place the fillets on a cutting board, skin side up, and cut into 1/2-inch-thick slices.
- Decorate a serving platter with the bonito slices, overlapping them in rows. Add a thick layer of the condiment mixture, patting down firmly, and drizzle liberally with ponzu sauce. Cover with plastic wrap and refrigerate for 3 to 4 hours.
- Just before serving, remove from the refrigerator and take off the plastic wrap. Garnish if desired. Serve additional ponzu sauce in individual bowls, adding extra condiments if you like.
Notes
*I was able to buy already seared bonito at my local Japanese market here in the Bay area. It made for a faster preparation for this dish.
**If desired, make additional condiment mixture to mix into ponzu sauce at the table while dining.