日本語 | 中文 (簡体) | 中文 (繁體) | Korean  
  
 Register now!!    Login  
att.JAPAN WEB


Japanese Food - Japanese Cooking - Lightly Broiled Bonito Recipe - Katsuo no Tataki Recipe
att. Recipe - Katsuo no Tataki

Japanese Lightly Broiled Bonito Recipe - Katsuo no Tataki Recipe


Lightly Broiled Bonito.

Ingredients (serves 4):

[Katsuo-no-tataki]
1/2 bonito fillet (katsuo)
*1/2 bonito fillet is equal to 1 "fushi" - a cut from one bonito. "Fushi" is a 1/4 cut from a single fish. (A half cut is called "hanmi.")
1/2 onion (tamanegi)
2 cloves garlic (nin-niku)
1 piece ginger root (shoga)

[Vinegar Sauce]
2 tablespoons soy sauce
2 tablespoons Japanese rice wine (sake)
2 tablespoons vinegar (su), or citrus fruit juice - such as lemon

[Garnish]
2 tablespoons chopped radish sprout
2 tablespoons sliced myoga ginger (can be omitted if unavailable)

Katsuo no Tataki Recipe
Enlarge

Preparetion:

Mix the ingredients of vinegar sauce.

Katsuo no Tataki Recipe

Directions:

1. Insert 3 or 4 bamboo or barbecue skewers horizontally into the bonito.

Katsuo no Tataki Recipe

2. Broil the bonito until its surface turns white. Be careful not to over broil.

Katsuo no Tataki Recipe

Katsuo no Tataki Recipe

3. In a bowl, prepare iced water. Soak the broiled bonito in the ice water and let it cool quickly.

Katsuo no Tataki Recipe

4. Remove the bonito from the ice water, wipe off excess water.

Katsuo no Tataki Recipe

5. Slice into 1/3inch (8mm) thick pieces.

Katsuo no Tataki Recipe

6. Slice the onion thinly. Cut the garlic into 1/2 clove pieces. Rub the garlic over the plate to transfer its flavor and then mince the ginger and garlic. Mix with the vinegar sauce.

Katsuo no Tataki Recipe

7. Place the bonito and onion on the plate. Pour the vinegar sauce over the bonito and cool in a refrigerator for at least 30 minutes. Just prior to serving, garnish with chopped radish sprout and sliced myoga ginger. Katsuo no Tataki Recipe

Katsuo no Tataki Recipe

Tips:

* If you like a fatt.y cut, buy the "harami" part (cut from the belly of the fish) but if you prefer a leaner cut, choose the "semi" part (cut from the back). Remove any skin before cooking.
* The garlic can be sliced and served as a garnish.
* If you don't like strong tasting onion, soak it in water to reduce the taste.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

The Great Hanshin-Awaji Earthquake Memorial Disaster Reduction and Human Renovation Institution
facebook
Ads by Google

Company Info  |  Privacy policy  |  Contact Us
Copyright © 2000-2012 FINEX Co., Ltd.  |  Design by 7dana.com