●KATSUO NO TATAKI---Tataki of Bonito
*"Tataki" is a kind of sashimi, when the fish meat's surface is
quickly seared usually over direct heat and the fish is cut into
small thin pieces and served while the inside is still raw.
●KATSUO NO TATAKI---Tataki
of Bonito
*"Tataki" is
a kind of sashimi, when the fish meat's surface is
quickly seared usually over direct heat and the fish
is cut into
small thin pieces and served while the inside is still
raw.
＜Ingredients (for four)＞
300g bonito
1/2 red onion
1/2 a bundle of green onion (shallots)
1/4-1/3 cups "Sanbaizu"
-condiment made
up of 1/4 cup (50cc) vinegar
1
tsp light soy sauce
1
tsp salt
1
tbsp sugar
Varying amount since seasoned according to one's taste
salt
salad oil
soy sauce
grated garlic
1) Cut the bonito into a size which will fit the
frying pan
2) Heat the salad oil on the pan and then place the
bonito with
its skin on the bottom to pan fry over high heat.
To avoid the
bonito from bending backwards, lightly press on it
with a turner
and make sure that the skin is grilled. Then lighly
grill the other
side so that it changes its color then place it in
iced water.
After the bonito is cooled, lay it on a paper towel
and dry.
3) Remove the core of the red onion and cut into thin
slices.
Cut the green onion in to about 2mm-3mm thick as
if making tiny riglets.
4) Cut the bonito diagonally by slanting the knife
and slicing sideways
as if scraping the top of the meat. This method is
called hiradukuri,
or sogidukuri. Then arrange the pieces on the plate
evenly and then
season lightly with salt. In addition, pour the sanbaizu.
Also on top
of that spread the red onion and green onion. After
all that is done,
then cover with a saran wrap and let it settle in
the refrigerator
for more than 10 minutes
5) Serve it with a dipping of say sauce and grated
garlic.
*Tataki of bonito is
usually seared over high heat where bonito is
pierced on skews and held over the heat so that the
surface will
brown. However in this menu a frying pan is used to
make the
process a little easier. The meal is as delicious
done in this way
compared to the traditional way. The plentiful red
onion along with
the green onion that was added last, is in season
currently and it is
the less pungent in taste out of its onion family.
The grated garlic
can be added according to one's taste. Even a little
garlic will add
much more flavor and aroma to the dip making it very
savoring.