AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 порции
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 ст. л. ginger grated; 1 зубчик garlic minced; 2 шт. green onion thinly sliced; 1 ч. л. sea salt; 0,5 ч. л. black pepper freshly ground; 1 ст. л. 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.

Оригинальный рецепт от Forkin

Общее время: 30 мин
Порции: 2
Сложность: Средне

Информация об аллергенах: может содержать рыба, глютен и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

300 gskipjack tuna fillet, skin on, boneless
1 ч. л.sea salt
0,5 ч. л.black pepper, freshly ground
1 ст. л.vegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 ст. л.ginger, grated
1 зубчикgarlic, minced

garnish

2 шт.green onion, thinly sliced

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

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

Разогрев

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