Samurai's Sear: Garlic-Slammed Katsuo no Tataki
Details
Sashimi's fiery cousin, seared on the outside, rare on the inside, and completely smothered in garlic.
Ingredients
*For the Ponzu Sauce
Instructions
Prepare the Aromatics
Thinly slice the garlic, onion, and scallions. Grate the ginger. If using, julienne the shiso leaves. Set all these aside.
Prepare the fish
Pat the bonito fillet dry with a paper towel. Sprinkle all sides generously with salt.
, Sear the Bonito
The traditional method uses a kitchen blowtorch to sear the outside of the fish until browned and crispy, which brings out a wonderful aroma. Alternatively, heat a non-stick pan over high heat. Sear the bonito for about 10-20 seconds per side, just until the surface turns white. The goal is to cook only the very outer layer, leaving the inside raw.
, Chill the Fish
Immediately plunge the seared bonito into the prepared ice bath. This stops the cooking process and firms up the flesh. Let it chill for a minute or two, then remove and pat completely dry with a paper towel.
, Make the Sauce
In a small bowl, combine the soy sauce, rice vinegar, and citrus juice. Whisk until well combined.
, Assemble the Dish
Slice the chilled bonito into 1/2-inch thick pieces. Arrange the slices on a platter, slightly overlapping. Generously scatter the sliced onions, scallions, ginger, and most importantly, the paper-thin garlic slices over the fish. Drizzle with the ponzu sauce right before serving.
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