Skipjack Tuna Steak with Japanese-style Sauce and Garlic Chips Recipe (Seasonal Bonito Steak)

We are making steak with fresh seasonal Skipjack Tuna. Lots of the garlic and ginger root cover any of the unwanted flavor of the fish.

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Skipjack Tuna Steak with Japanese-style Sauce
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Course Fish, Main Dish
Cuisine Japanese
Servings
people
Course Fish, Main Dish
Cuisine Japanese
Servings
people
Votes: 0
Rating: 0
You:
Like this recipe? Leave a 5 Star Rating! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Steak
  • 200g Skipjack Tuna Filletsashimi-grade
  • Salt
  • Black Pepper
Sauce
Other Ingredients
  • 2 Garlic Cloves
  • Spring Onion Leaveschopped
  • Vegetable Oil
Side Vegetables
  • Baby Spinachor watercress
  • Mizuna Greenssubstitute: any leafy vegetables that have a mild flavor
  • Cherry Tomatoes
* The ingredients contain Amazon affiliate links.
Instructions * Click image to start slideshow.
  1. This is skipjack tuna also known as katsuo in Japan and it is the main ingredient of katsuobushi, bonito flakes. Lightly salt each side of the sashimi-grade fresh fillet. And sprinkle on the black pepper.
  2. Next, slice the garlic cloves with a mandoline slicer.
  3. With a bamboo stick, remove any sprouts since they easily burn.
  4. Now, heat a pan on low heat. Put the sliced garlic cloves into the pot and add the vegetable oil. The garlic easily burns so take extra time to saute it until golden brown.
  5. When the moisture is removed, it becomes crunchy. The garlic chips also go great with beef steaks or salads.
  6. Now, it is ready. Place the garlic chips onto a paper towel.
  7. And now, bring the heat to medium high. Place the fillet into the heated pan.
  8. Using tongs, flip the fillet over and saute on each side.
  9. Brown the skipjack tuna for a total of 2 to 3 minutes. Cook until desired but we recommend making it medium-rare.
  10. Remove and place it onto a cooling rack.
  11. Let's cut the fillet. The thickness should be about 1 cm (0.4") or slightly more. If the cuts look too rare, you can cook the fillet again.
  12. Place the slices onto a plate along with the side vegetables. Top with generous amount of chopped spring onion leaves. Crush the garlic chips and then distribute.
  13. Next, let's make the sauce. Heat a pan and add the soy sauce, black vinegar, mirin and grated ginger root.
  14. Stir to combine and bring it to a boil. When making the sauce, be sure to clean the pan beforehand otherwise the remaining tuna oil may give it an unwanted flavor.
  15. Ladle the sauce over the tuna steak.
Recipe Notes
  • The black vinegar is milder than rice vinegar and it adds a refreshing taste to the sauce, making the steak more delicious.
  • Skipjack tuna in season contains relatively less fat so be sure not to overcook it otherwise it can easily become dry and tough.
  • In our previous video, we've made Katsuo Tataki, which is a seared skipjack tuna dish but this is a steak dish so cook it through a little more.

Published by

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

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