📝 About This Recipe
Hailing from Kochi Prefecture on the island of Shikoku, Katsuo no Tataki is a masterpiece of Japanese coastal soul food. This dish features thick fillets of skipjack tuna (bonito) that are flash-seared over a roaring straw fire, leaving the center cool and sashimi-soft while the skin takes on a smoky, charred complexity. Dressed with a vibrant citrus ponzu and an abundance of aromatic 'yakumi' garnishes, it offers an exhilarating contrast of temperatures and deep umami flavors.
🥗 Ingredients
The Fish
- 500-600 grams Katsuo (Skipjack Tuna) (Fresh, sashimi-grade loin with skin on if possible)
- 1/2 teaspoon Coarse Sea Salt (For the traditional 'shio-tataki' seasoning)
Tosa-Style Ponzu Sauce
- 4 tablespoons Soy Sauce (High quality Japanese dark soy)
- 3 tablespoons Yuzu Juice (Can substitute with Sudachi or a mix of lemon and lime)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Mirin (Gently simmered to remove alcohol)
- 1 small handful Katsuobushi (Bonito Flakes) (For infusing extra umami into the sauce)
Yakumi (Aromatic Garnishes)
- 3-4 cloves Garlic (Thinly sliced into translucent chips)
- 1 2-inch piece Fresh Ginger (Grated or finely julienned)
- 4 stalks Scallions (Finely chopped)
- 2 pieces Myoga (Japanese Ginger Bud) (Finely sliced into rounds)
- 6-8 leaves Shiso Leaves (Chiffonade)
- 1/2 medium Sweet Onion (Paper-thinly sliced and soaked in ice water)
👨🍳 Instructions
-
1
Prepare the onion by slicing it paper-thin against the grain. Soak the slices in a bowl of ice water for 10 minutes to remove the harsh bite, then drain and pat very dry.
-
2
Prepare the Ponzu sauce: In a small bowl, combine soy sauce, yuzu juice, rice vinegar, and mirin. Add the bonito flakes and let it steep for at least 15 minutes, then strain through a fine-mesh sieve.
-
3
Prep all your 'yakumi' (garnishes) now. Slice the garlic, chop the scallions, julienne the ginger, and slice the myoga and shiso. Arrange them on a platter so they are ready to go once the fish is seared.
-
4
Pat the katsuo loin completely dry with paper towels. If using a long loin, cut it into manageable blocks about 6-8 inches long.
-
5
Skewer the fish: Insert 3 or 4 metal skewers fan-style through the width of the loin. This allows you to hold the fish over a flame without it breaking.
-
6
The Sear: Traditionally done over rice straw (wara), you can replicate this over a high-output gas burner or using a kitchen blowtorch. If using a burner, turn it to the highest setting.
-
7
Hold the fish about 2-3 inches above the flame. Sear the skin side first for about 30-45 seconds until charred and crispy. Quickly sear the remaining sides for only 10-15 seconds each. The goal is a 2mm cooked exterior and a raw interior.
-
8
Immediately plunge the skewered fish into a prepared ice bath for only 5-10 seconds to stop the cooking process, then remove and pat dry immediately. (Note: In Kochi, some prefer 'shio-tataki' where the fish is sliced while still warm; skip the ice bath for that style).
-
9
Sprinkle a pinch of coarse sea salt over the seared surface and gently pat it with the flat of your knife or your hand to 'infuse' the flavor (the literal meaning of 'tataki').
-
10
Slice the fish into thick slices, about 1cm to 1.5cm thick. This is thicker than standard sashimi to provide a better texture contrast.
-
11
Plating: Spread the drained onions on a large serving plate. Arrange the katsuo slices overlapping on top of the onions.
-
12
Generously scatter the garlic chips, ginger, scallions, myoga, and shiso over the fish. Pour the prepared ponzu sauce over everything just before serving.
💡 Chef's Tips
Always look for 'Sashimi Grade' skipjack tuna; it should be deep red, almost burgundy, with no brown spots. If you don't have a gas stove or torch, use a cast-iron skillet heated until smoking hot to sear the fish. Don't be shy with the garlic; in Kochi, raw garlic slices are considered essential to the dish's identity. Ensure the fish is very cold before searing to maintain that perfect raw center. Use a very sharp yanagiba (sashimi knife) to slice the fish in one long pulling motion to avoid tearing the delicate flesh.
🍽️ Serving Suggestions
Serve with a chilled, dry Sake (Kochi-based brands like Suigei 'Drunken Whale' are traditional). Pair with a bowl of hot steamed white rice for a satisfying 'Tataki-don'. Accompany with a side of sea salt and extra lime wedges for those who prefer the 'Shio' (salt) style. Serve alongside a light cucumber and wakame seaweed sunomono salad. A cold Japanese lager also works beautifully to cut through the rich, smoky oils of the fish.