Katsuo (Bonito OR Skipjack Tuna) is a very popular fish in Japan, and my favourite way to enjoy it is ‘Tataki’ that is slightly seared, often over charcoal, and eaten with ‘Ponzu’. I love to eat it with plenty of fresh salad vegetables, and fresh Garlic is essential. Cut it into fine strips and scatter over the fish. This is the dish I longed for many years and I finally had a chance to eat it when I visited my mother this year.

---

Makes

2 Servings

Ingredients

200g Katsuo (OR Tuna) Tataki *read ‘Method 1’
1 cupful Salad Vegetables
*Note: Today I used Mizuna, fine strips of Daikon and Carrot, and Shiso. Lettuce and Cucumber are also recommended.
1 Spring Onion *finely chopped
1 clove Garlic *cut into fine strips
2 tablespoons ‘Ponzu’ *OR mix 1 tablespoon Soy Sauce and 1 tablespoon Rice Vinegar with a pinch Dashi Powder

Method

1. If you cook the fillet of Katsuo (OR Tuna) by your self, be careful not to over cook it. Oil a frying pan if required but only thinly, heat until hot, and cook the fillet on all sides quickly until browned, then cool it in icy water.
2. Cut the fillet into 1cm thick slices. Prepare the vegetables.
3. Spread salad vegetables on a serving plate, arrange the Katsuo (OR Tuna) Tataki slices, scatter Spring Onion and Garlic, drizzle ‘Ponzu’ over the fish, and enjoy.