Servings: 4
Katsuo Tataki 鰹たたき
Authentic Katsuo tataki recipe from real Japanese fisherman
Ingredients
- 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
Instructions
- 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.
Notes
if you can not fillet a fish, buy already filleted bonito fish or ask at fish market to fillet the fish.
Nutrition
Serving: 125g, Calories: 64kcal, Carbohydrates: 6g, Protein: 8g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 816mg, Potassium: 162mg, Fiber: 1g, Sugar: 3g, Vitamin A: 30IU, Vitamin C: 15.3mg, Calcium: 19mg, Iron: 0.6mg