Katsuo no Tataki
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.
En original oppskrift av Forkin
- Total tid
- 30 min
- Porsjoner
- 2
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde fisk, gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 300 gskipjack tuna fillet, skin on, boneless
- 1 tssea salt
- 0,5 tsblack pepper, freshly ground
- 1 ssvegetable oil
dressing
- 45 mlsoy sauce
- 30 mlrice vinegar
- 15 mllemon juice, freshly squeezed
- 1 ssginger, grated
- 1 feddgarlic, minced
garnish
- 2 stk.green onion, thinly sliced
Utstyr
heavy-bottomed skillet · cutting board · knife · whisk · small bowl · serving platter
Fremgangsmåte
Trinn for trinn
- 1
Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 4 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.
Hold den god
Store any leftover Katsuo no Tataki in an airtight container in the refrigerator.
This dish is best enjoyed cold and should not be reheated.
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