AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 حصص
Cuisine: japanese
Ingredients: 300 g skipjack tuna fillet skin on, boneless; 45 ml soy sauce; 30 ml rice vinegar; 15 ml lemon juice freshly squeezed; 1 ملعقة كبيرة ginger grated; 1 فص garlic minced; 2 قطعة green onion thinly sliced; 1 ملعقة صغيرة sea salt; 0.5 ملعقة صغيرة black pepper freshly ground; 1 ملعقة كبيرة vegetable oil

This traditional Japanese dish features seared skipjack tuna, known for its rich, smoky flavor. The tuna is quickly seared over high heat, then thinly sliced and served with a refreshing citrus-soy dressing, capturing the essence of Japanese culinary artistry.

وصفة أصلية من Forkin

الوقت الإجمالي: 30 د
عدد الحصص: 2
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على سمك وغلوتين وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

300 gskipjack tuna fillet, skin on, boneless
1 ملعقة صغيرةsea salt
0.5 ملعقة صغيرةblack pepper, freshly ground
1 ملعقة كبيرةvegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 ملعقة كبيرةginger, grated
1 فصgarlic, minced

garnish

2 قطعةgreen onion, thinly sliced

الأدوات

heavy-bottomed skillet · cutting board · knife · whisk · small bowl · serving platter

طريقة التحضير

خطوة بخطوة

1
Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.
حوالي 2 د
ملاحظة الطاهي: Ensuring the tuna is very dry helps achieve a better sear.
2
Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over high heat until it just begins to smoke.
حوالي 2 د
ملاحظة الطاهي: A very hot pan is crucial for a good sear and crunchy crust.
3
Carefully place the seasoned tuna fillet in the hot pan and sear for 30-60 seconds on each of its four sides, creating a dark brown crust while keeping the center raw.
حوالي 4 د
ملاحظة الطاهي: Adjust cooking time based on the thickness of your tuna and desired doneness for the crust.
4
Immediately remove the seared tuna from the pan and transfer it to a plate. Let it rest for 5-10 minutes.
حوالي 10 د
ملاحظة الطاهي: Resting helps the tuna retain its juices and makes for easier, cleaner slicing.
5
While the tuna rests, prepare the dressing by whisking together the soy sauce, rice vinegar, lemon juice, grated ginger, and minced garlic in a small bowl.
حوالي 3 د
ملاحظة الطاهي: Taste the dressing and adjust the balance of flavors to your preference.
6
Slice the rested tuna very thinly, about 0.5 cm thick, against the grain.
حوالي 3 د
ملاحظة الطاهي: Use a very sharp knife for clean, even slices.
7
Arrange the sliced tuna on a serving platter, pour the dressing evenly over the tuna, and garnish with sliced green onion.
حوالي 1 د
ملاحظة الطاهي: Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.

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الحفظ

Store any leftover Katsuo no Tataki in an airtight container in the refrigerator.

إعادة التسخين

This dish is best enjoyed cold and should not be reheated.