Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, katsuo-no-tataki (seared bonito) with mustard sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Katsuo-no-Tataki (Seared Bonito) with Mustard Sauce. I added a Western touch to the pronounced tataki flavor. Have it with a spritz of lemon juice.
Katsuo-no-Tataki (Seared Bonito) with Mustard Sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Katsuo-no-Tataki (Seared Bonito) with Mustard Sauce is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have katsuo-no-tataki (seared bonito) with mustard sauce using 9 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Katsuo-no-Tataki (Seared Bonito) with Mustard Sauce:
- Take 2 packs, about 400 grams Katsuo-no-tataki (Seared bonito)
- Make ready Garnishing
- Make ready 1 Sliced onion
- Make ready 1 slice Lemon
- Take Mustard sauce
- Get 1 tsp Grain mustard
- Prepare 1 tsp Tomato ketchup
- Get 2 tbsp Soy sauce
- Take 2 tbsp Olive oil
The most famous dish is called katsuo no tataki. Freshly sliced bonito is placed on skewers, the skin is seared over a fire, and then cooled with ice. The sliced fish is commonly eaten with sauce and garnishes such as garlic and onion, but even in Kochi this varies greatly by area. The bonito from Tosa Bay which come over on the Kuroshio Current is truly a delicacy.
Instructions to make Katsuo-no-Tataki (Seared Bonito) with Mustard Sauce:
- The seared bonito I use is the type you can buy at the supermarket.
- Mix together the seasoning ingredients, and feel free to either pour it over the bonito, or use it as a dipping sauce.
Seared on the outside with condiments such as green onion and garlic to add flavor, the tataki can be eaten with salt or vinegared soy sauce. Katsuo is bonito and tataki is raw fish seared with a burner or the outside of the fish briefly fried in a frying pan. It is served with grated Daikon radish and ponzu garnished with green shallots. The recipe I am going to share is the most authentic one because the recipe is from my father who was a fisherman. Broiling the katsuo will give it a smoky aroma and also reduce the excess water in the fillet, improving the texture and the flavor of the meat.
So that’s going to wrap this up for this exceptional food katsuo-no-tataki (seared bonito) with mustard sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
