Japanese Sushi and Sashimi Recipes - Seared Tataki Bonito with Tangy Dressing (Katsuo Tataki) Recipe

Ingredients

• Oil, to grease pan

• 12 oz (350 g) fresh bonito fillet, skin left on, tuna or horse mackerel

• 1/3 cup (30 g) spring onions, thinly sliced into shreds

• 1 in (2 1/2 cm) young ginger, finely shredded

• 1-2 cloves garlic, minced

• 1/2 lemon, thinly sliced

• 1/3 cup (85 ml) Ponzu Dipping Sauce (see recipe)

• 4 oz (125 g) daikon radish (about 2 in/5 cm), sliced into long thin strips Chrysanthemum flowers, to garnish

• 1 heaped tablespoon finely grated daikon mixed with 1/4 teaspoon seven-spice chili powder (shichim) or ground red pepper, to serve

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Method:

1. Heat a lightly greased frying pan. Sear the fish until the outside of the flesh just turns white. Using a pair of chopsticks, turn and sear the other side, then immediately chill in the refrigerator or freeze to stop the fish from cooking further.

2. Once the fish has cooled, wipe away any moisture and marinate the whole fillet in half of the spring onions, ginger, garlic, lemon and half of the Ponzu Dipping Sauce. Pat the fish with the side of a knife to help the sauce penetrate. Chill in the refrigerator for a minimum of 10 minutes. Cut the marinated fish into small slices 1/2-in (1-cm) thick.

3. Arrange the fish and lemon slices on a bed of daikon strips. Sprinkle the remaining sliced spring onions, ginger, garlic and the edible flowers over the fish. Serve chilled or at room temperature with the remaining Ponzu Dipping Sauce in a small bowl and seasoned grated daikon on the side.