← Nouns Cooking · Japanese

Ingredients

• 400 g Sashimi-grade bonito (katsuo) fillet, skin on
• ½ tsp flaky sea salt
• 1 clove Garlic, very thinly sliced
• 1 tsp Ginger, finely grated
• 3 Spring onion, finely sliced
• 6 Shiso (Japanese perilla) leaves, shredded
• 4 tbsp grated daikon, lightly squeezed (optional)
• 4 tbsp Ponzu (citrus soy sauce)

Method

1. Pat the fish very dry and push 3–4 long metal skewers through it in a fan shape, so you can hold it over a flame. Sprinkle lightly with salt.
2. Set a large bowl of iced water next to the hob. Sear the fish skin side first over a high gas flame (or with a blowtorch, or in a smoking-hot cast-iron pan) for 1–2 min until the skin chars and blisters, then sear the other sides for 20–30 seconds each. Only the outer few millimetres should cook.
3. Plunge the fish into the iced water for 1 minute to stop the cooking, then pull out the skewers and pat dry.
4. Slice it about 1 cm thick and arrange on a plate.
5. Scatter over the garlic, ginger, spring onion, shiso and daikon, pour over the ponzu and press it gently into the fish with your palm. Serve straight away.

Tips

• Use only very fresh, sashimi-grade bonito (or tuna) from a fishmonger you trust; the centre stays raw, so it is not advised in pregnancy or for anyone with low immunity.
• "Tataki" means "patted", from pressing the dressing into the fish.

Sources

Written in our own words after cross-checking these recipes:

Chopstick Chronicles RecipeTin Japan