Bonito Tataki Seared Bonito Recipes
KATSUO NO TATAKI: SEARED BONITO SASHIMI WITH GARLIC
Steps:
- Combine the condiments in a small bowl and set aside.
- If using unseared bonito: Cut away any very dark parts of the bonito. Wash and pat dry. Spread out the fish and insert skewers--long metal ones are easiest to remove--parallel or fanning out to support the whole fillet. Sprinkle lightly with salt. Omit this step if you have bought seared bonito.
- Quickly sear both sides of the fillets evenly over a very high heat. The outside of the bonito should turn white; the inside should look like rare steak. Omit this step if you have bought seared bonito.
- Remove from the heat and plunge immediately into ice water. Gently remove the skewers by twisting them. Pat dry. Place the fillets on a cutting board, skin side up, and cut into 1/2-inch-thick slices.
- Decorate a serving platter with the bonito slices, overlapping them in rows. Add a thick layer of the condiment mixture, patting down firmly, and drizzle liberally with ponzu sauce. Cover with plastic wrap and refrigerate for 3 to 4 hours.
- Just before serving, remove from the refrigerator and take off the plastic wrap. Garnish if desired. Serve additional ponzu sauce in individual bowls, adding extra condiments if you like.
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