AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 porcje
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 łyżka ginger grated; 1 ząbek garlic minced; 2 szt. green onion thinly sliced; 1 łyżeczka sea salt; 0,5 łyżeczka black pepper freshly ground; 1 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 30 min
Porcje: 2
Trudność: Średni

Informacja o alergenach: może zawierać ryby, gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

300 gskipjack tuna fillet, skin on, boneless
1 łyżeczkasea salt
0,5 łyżeczkablack pepper, freshly ground
1 łyżkavegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 łyżkaginger, grated
1 ząbekgarlic, minced

garnish

2 szt.green onion, thinly sliced

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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