📝 About This Recipe
Hailing from the coastal shores of Kochi Prefecture, Katsuo no Tataki is a masterpiece of Japanese soul food that celebrates the bold, meaty flavor of Skipjack Tuna. The fish is briefly kissed by intense flames to create a smoky, charred exterior while remaining buttery and raw at its core. Served with a forest of crisp aromatics and a bright, citrusy ponzu, this dish offers a sophisticated balance of smoke, acid, and umami that is truly unforgettable.
🥗 Ingredients
The Fish
- 1 piece Bonito (Skipjack Tuna) Loin (approx. 400-500g, skin-on preferred for authentic char)
- 1 teaspoon Coarse Sea Salt (for drawing out moisture and seasoning)
- 1 tablespoon Neutral Oil (high smoke point oil like grapeseed or rice bran)
The Ponzu Sauce
- 4 tablespoons Soy Sauce (use high-quality Japanese dark soy sauce)
- 3 tablespoons Yuzu Juice (can substitute with a mix of lemon and lime)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 tablespoon Mirin (sweet Japanese rice wine)
- 1 pinch Katsuobushi (dried bonito flakes for extra depth)
The Aromatics (Yakumi)
- 3 cloves Garlic (sliced into paper-thin chips)
- 1 inch Ginger (grated into a fine paste)
- 3 stalks Green Onions (finely chopped)
- 1 piece Myoga (Japanese Ginger Bud) (finely shredded; optional)
- 5-6 leaves Shiso Leaves (torn or chiffonade)
- 1/4 bulb Red Onion (sliced paper-thin and soaked in ice water)
- 2 inches Daikon Radish (grated (daikon oroshi))
👨🍳 Instructions
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1
Prepare the aromatics first: Slice the red onion paper-thin and soak in a bowl of ice water for 10 minutes to remove the harsh bite. Drain and pat dry before serving.
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2
In a small bowl, whisk together the soy sauce, yuzu juice, rice vinegar, and mirin. Add a pinch of bonito flakes and let it steep for 10 minutes, then strain through a fine mesh sieve into a clean serving jug.
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3
Prepare the bonito loin by patting it extremely dry with paper towels. Any moisture on the surface will prevent a proper sear.
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4
Sprinkle the sea salt evenly over all sides of the fish. Let it sit for 5 minutes, then gently pat dry again to remove any beads of moisture drawn out by the salt.
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5
If using a cast-iron skillet, heat it over high heat until wisps of smoke appear. If using a kitchen torch or grill, ensure your heat source is at maximum intensity.
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6
Lightly coat the fish with the neutral oil. Place the loin in the hot pan (skin-side down first if applicable) or apply the torch flame directly to the surface.
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7
Sear each side for only 30-45 seconds. The goal is a 2mm charred exterior while the center remains completely raw and chilled.
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8
Immediately plunge the seared loin into a prepared ice bath for 30 seconds to stop the cooking process instantly. This preserves the 'Tataki' texture.
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9
Remove the fish from the ice bath and pat it thoroughly dry with a clean kitchen towel.
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10
Using a very sharp sashimi knife (yanagiba), slice the bonito into thick medallions, approximately 1cm (1/2 inch) thick. Traditional Tataki is sliced thicker than standard sashimi.
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11
Arrange the slices on a platter, slightly overlapping each other. Use the flat side of your knife to gently 'slap' the fish slices—this traditional 'tataki' (pounding) technique helps the seasonings adhere.
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12
Top the fish generously with the prepared garlic chips, grated ginger, soaked red onions, green onions, and shiso.
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13
Pour the prepared ponzu sauce over the fish right before serving, or serve it on the side for dipping.
💡 Chef's Tips
Always use 'sashimi-grade' bonito; since it is highly perishable, freshness is paramount. For an authentic 'Warayaki' flavor, use a kitchen torch to lightly char some dried rice straw over the fish if cooking outdoors. Don't skip the ice bath; it is the secret to the distinct color contrast between the seared edge and the ruby-red center. If you can't find Myoga, use the white parts of green onions or very thin slices of shallot for a similar aromatic punch. Use a very sharp knife and slice in one long pulling motion to avoid tearing the delicate flesh of the fish.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to cut through the richness of the fish. Serve alongside a bowl of steamed Koshikari rice for a light yet satisfying meal. Complement the dish with a side of chilled edamame or a simple cucumber sunomono salad. A cold Japanese lager like Asahi or Sapporo provides a refreshing bubbly contrast to the smoky char. For a modern twist, serve with a few slices of ripe avocado to add a creamy textural element.