Katsuo no Tataki - Seared Bonito with Ponzu Sauce

Ingredients

• 500g (1.1 lb) bonito fillets 500g (1.1 lb) bonito fillets
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons orange juice 2 tablespoons orange juice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon grated garlic 1 teaspoon grated garlic
• 1 teaspoon sugar 1 teaspoon sugar
• 1 green onion, thinly sliced 1 green onion, thinly sliced
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat a grill or stovetop grill pan over high heat.
2. 2.
   Rub the bonito fillets with salt and pepper.
3. 3.
   Brush the fillets with vegetable oil to prevent sticking.
4. 4.
   Place the bonito fillets on the grill and sear for 1-2 minutes on each side, until lightly charred.
5. 5.
   Remove the bonito from the grill and let it rest for a few minutes.
6. 6.
   In a small bowl, whisk together soy sauce, mirin, lemon juice, orange juice, rice vinegar, grated ginger, grated garlic, and sugar to make the ponzu sauce.
7. 7.
   Slice the bonito into thin pieces and arrange them on a serving platter.
8. 8.
   Drizzle the ponzu sauce over the bonito slices.
9. 9.
   Garnish with sliced green onions and toasted sesame seeds.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Bonito — Ensure that the bonito fillets are fresh and of high quality. Look for firm, shiny fillets with no discoloration. The searing process should be quick to retain the fish's natural moisture and texture.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a stovetop grill pan.
• Adjust the amount of citrus juice in the ponzu sauce according to your preference for acidity.
• Serve the Katsuo no Tataki with a side of steamed rice or a fresh salad for a complete meal.
• If bonito is not available, you can substitute it with fresh tuna or mackerel.
• To enhance the presentation, garnish the dish with microgreens or edible flowers.

Serving advice

Serve the Katsuo no Tataki as an appetizer or as part of a Japanese-inspired meal. Arrange the sliced bonito on individual plates or a large platter, drizzle the ponzu sauce over the top, and garnish with green onions and sesame seeds. Encourage your guests to dip the bonito slices into the ponzu sauce before taking a bite to fully experience the flavors.

Presentation advice

To create an elegant presentation, arrange the thinly sliced bonito in a circular pattern on a white serving platter. Drizzle the ponzu sauce in a zigzag pattern over the fish, and sprinkle the green onions and sesame seeds evenly. Add a pop of color by garnishing with a few edible flowers or microgreens.