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Katsuo Tataki
Authentic Katsuo tataki recipe from real Japanese fisherman
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Dish
Cuisine:
Japanese
Servings:
4
Calories:
64
kcal
Author:
Shihoko | Chopstick Chronicles
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
Metric
-
US Customary
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:
125
g
|
Calories:
64
kcal
|
Carbohydrates:
6
g
|
Protein:
8
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
816
mg
|
Potassium:
162
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
30
IU
|
Vitamin C:
15.3
mg
|
Calcium:
19
mg
|
Iron:
0.6
mg