Katsuo no Tataki (Seared Bonito with Straw)
ID: 5b396622...
An exquisite and aromatic delicacy consisting of high-quality bonito quickly seared over the roaring flames of burning rice straw, served with a generous topping of crisp aromatics and a special signature sauce.
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🍳 Cooking Flow
Make the special sauce by simmering ginger peels, mirin, and sake, then straining and mixing with vinegar, soy sauce, garlic, and perilla leaves, and chilling. → Finely slice aromatics such as julienned ginger, myoga ginger, red onion, and green onions, soak them in water, and drain well. → Skewer the bonito and sear the surface until fragrant using the intense flames of burning rice straw. → Slice the bonito to your preferred thickness, arrange on a plate, and pile the prepared aromatics on top. → Pour the special sauce over the dish while straining it, and garnish with perilla leaves for the finish.
Cooking Steps
Brief Cooking Order
Make the special sauce by simmering ginger peels, mirin, and sake, then straining and mixing with vinegar, soy sauce, garlic, and perilla leaves, and chilling. → Finely slice aromatics such as julienned ginger, myoga ginger, red onion, and green onions, soak them in water, and drain well. → Skewer the bonito and sear the surface until fragrant using the intense flames of burning rice straw. → Slice the bonito to your preferred thickness, arrange on a plate, and pile the prepared aromatics on top. → Pour the special sauce over the dish while straining it, and garnish with perilla leaves for the finish.
Introduction
An exquisite and aromatic delicacy consisting of high-quality bonito quickly seared over the roaring flames of burning rice straw, served with a generous topping of crisp aromatics and a special signature sauce.
Step 1
Peel the 2 pieces of ginger and coarsely chop the peels. Keep the peeled ginger aside for later use.
Step 2
Place the ginger peels, 1 tablespoon of mirin, and 2 tablespoons of sake in a small pot. Bring to a boil to evaporate the alcohol, then strain through a sieve.
Step 3
Combine the strained liquid with 4 tablespoons of vinegar and 3 tablespoons of soy sauce. Add 1 crushed garlic clove and 3 finely chopped perilla leaves; chill in the refrigerator for at least 30 minutes (preferably overnight) to create the sauce.
Step 4
Finely julienne the reserved ginger to make 'hari-shoga' (needle ginger).
Step 5
Thinly slice the 2 pieces of myoga and soak in water. Thinly slice the 1/2 red onion as well, soak in water, and finely chop the green onions.
Ingredients List
Important Notes
✨ The special sauce tastes even better if allowed to rest in the refrigerator overnight, as this allows the flavors to meld perfectly.
⚠️ Using rice straw for searing creates very strong flames. Please handle fire with extreme caution and perform this process in a safe, open area.
💡 Make sure to drain the red onion and myoga thoroughly before serving to prevent the sauce from becoming diluted.
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