sliced katsuo tataki(bonito) with ponzu sauce on an oval plate
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5 from 2 votes

Katsuo Tataki

Authentic Katsuo tataki recipe from real Japanese fisherman
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Cuisine: Japanese
Servings: 4
Calories: 64kcal
Author: Shihoko | Chopstick Chronicles


  • 500 g fresh Katsuo(bonito) fish fillet
  • 2 tbsp green shallots chopped for garnish
  • 1 cup Daikon radish grated
  • 1 clove garlic

Ponzu sauce

  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1.5 tbsp mirin
  • 1 tbsp lemon juice


  • Combine all ponzu ingredients and set aside
  • Add crushed garlic to ponzu and set aside
  • Shear the Katsuo piece with a cooking burner ( if you don't have one, fry it on a frying pan briefly all side)
  • Put the sheared Katsuo block in a icy cold water immediately to avoid the katsuo cooked farther. 
  • Take the katsuo out, wipe water and sliced it about 1 cm thick. 
  • Place sliced katso on a plate and pour the prepared ponzu sauce over the katsuo.
  • Garnish with grated Daikon radish and green shallots. 


if you can not fillet a fish, buy already filleted bonito fish or ask at fish market to fillet the fish.


Serving: 125g | Calories: 64kcal | Carbohydrates: 6g | Protein: 8g | Sodium: 816mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 15.3mg | Calcium: 19mg | Iron: 0.6mg