Katsuo Tataki 鰹たたき

Ingredients

• 500 g fresh Katsuo(bonito) fish fillet
• 2 tbsp green shallots chopped (for garnish)
• 1 cup Daikon radish grated
• 1 clove garlic
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1.5 tbsp mirin
• 1 tbsp lemon juice

Instructions

1. 1

   Combine all ponzu ingredients and set aside

2. 2

   Add crushed garlic to ponzu and set aside

3. 3

   Shear the Katsuo piece with a cooking burner ( if you don't have one, fry it on a frying pan briefly all side)

4. 4

   Put the sheared Katsuo block in a icy cold water immediately to avoid the katsuo cooked farther.

5. 5

   Take the katsuo out, wipe water and sliced it about 1 cm thick.

6. 6

   Place sliced katso on a plate and pour the prepared ponzu sauce over the katsuo.

7. 7

   garnish to serve: Garnish with grated Daikon radish and green shallots.