AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 porcí
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 lžíce ginger grated; 1 stroužek garlic minced; 2 ks green onion thinly sliced; 1 lžička sea salt; 0,5 lžička black pepper freshly ground; 1 lžíce 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.

Originální recept od Forkin

Celkový čas: 30 min
Počet porcí: 2
Obtížnost: Střední

Informace o alergenech: může obsahovat ryby, lepek, sója a sójové boby. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

300 gskipjack tuna fillet, skin on, boneless
1 lžičkasea salt
0,5 lžičkablack pepper, freshly ground
1 lžícevegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 lžíceginger, grated
1 stroužekgarlic, minced

garnish

2 ksgreen onion, thinly sliced

Vybavení

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

Postup

Krok za krokem

1
Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 4 min
Poznámka kuchaře: 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.
Přibližně 10 min
Poznámka kuchaře: 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.
Přibližně 3 min
Poznámka kuchaře: 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.
Přibližně 3 min
Poznámka kuchaře: 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.
Přibližně 1 min
Poznámka kuchaře: Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.

Uchovejte správně

Skladování

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

Ohřívání

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