In early summer, the first bonito has a refreshing taste, while the fall return bonito becomes rich and fatty. Top it with plenty of grated garlic and ginger, and drizzle with ponzu sauce according to your preference before enjoying.
＜Total time : 10 mins＞
＜Ingredients for 3 servings＞
- Katsuo no tataki (Katsuo block) 200g
- Myoga (Japanese ginger) 1 piece
- Ooba (perilla leaves) 5 leaves
＜Instruction＞
Step 1
If you're using seared bonito, proceed to step 4. If it's not seared, remove any sinew, and chill it thoroughly in the refrigerator.
Step 2
Sprinkle salt on the skin side and sear it in a hot pan with a thin layer of oil, skin side down.
Step 3
Once it has a nice sear, flip it over and quickly sear the other side without skin.
Step 4
Slice it to your desired thickness and arrange it on a plate. At this point, drizzling citrus juice will help reduce the fishy taste of the skipjack tuna.
Step 5
Garnish with julienned myoga and shiso leaves.
