AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2人分
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 大さじ ginger grated; 1 片 garlic minced; 2 個 green onion thinly sliced; 1 小さじ sea salt; 0.5 小さじ black pepper freshly ground; 1 大さじ 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.

Forkinによるオリジナルレシピ

合計時間: 30 分
人数: 2
難易度: 普通

アレルゲン情報： 魚、グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

300 gskipjack tuna fillet, skin on, boneless
1 小さじsea salt
0.5 小さじblack pepper, freshly ground
1 大さじvegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 大さじginger, grated
1 片garlic, minced

garnish

2 個green onion, thinly sliced

調理器具

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

作り方

手順

1
Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.
約2 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約4 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約1 分
調理のヒント： Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.

おいしく保存

保存方法

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

温め直し

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