Katsuo No Tataki Seared Bonito Sashimi With Garlic Recipes

BONITO TATAKI (SEARED BONITO)

Steps:

• Cut each side of bonito along both sides of the spine, as close to the spine as possible (to remove bones along the spine). Discard the spine strips. This will make four long portions.
• Place the fillet skin side down on a cutting board and stab four skewers through the fillet at equal intervals. Put the skewers through in such a way that they make a fan shape and the base ends of the skewers are bunched together to allow holding of the end easier (see the step-by-step photos).
• Sprinkle small amount of salt over the skin.
• Turn the stove on high. Holding the base of the skewers, sear the skin side of the fillet, starting from one end of the fillet and moving slowly to the other end.
• Make sure that the entire skin is seared and slightly burnt with some charred spots.
• Turn the fillet over and sear the flesh. You will only need to sear to make the colour of the surface to whitish.
• Place the fillet in the ice water for 15 seconds or so to cool it down quickly, then use kitchen paper to dry it. Place it on a plate.
• Repeat for the remaining fillets.
• Place a seared fillet on a cutting board, skin side up. Slice the fillet into pieces about 1 cm thick and plate them into a group of 3-4 slices with garnish (see the photos in the post).
• Serve with ponzu dressing and condiments.

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.