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 Katsuo Tataki.
Cook Time | 15 minutes |
Chilling katsuo in the fridge is not included in cook time. |
Servings |
people
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Translator | Get Francis Mug |
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Ingredients
350 g Skipjack Tuna Fillet sashimi-grade katsuo with skin 150 g New Onions 30 g Spring Onion Leaves chopped 1 tsp Grated Ginger Root 3-5 Shiso Leaves 2 Garlic Cloves
Sauce
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 1 tsp Grated Ginger Root
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Recipe Notes
Chilling the katsuo tataki in the fridge for 30 minutes to 1 hour will help it absorb the sauce, making the dish more delicious!
Broiling the katsuo will give it a smoky aroma and also reduce the excess water in the fillet, improving the texture and the flavor of the meat.