AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 porciji
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 žlica ginger grated; 1 strok garlic minced; 2 kos green onion thinly sliced; 1 žlička sea salt; 0,5 žlička black pepper freshly ground; 1 žlica 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.

Izvirni recept avtorja Forkin

Skupni čas: 30 min
Porcije: 2
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje ribe, gluten in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

300 gskipjack tuna fillet, skin on, boneless
1 žličkasea salt
0,5 žličkablack pepper, freshly ground
1 žlicavegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 žlicaginger, grated
1 strokgarlic, minced

garnish

2 kosgreen onion, thinly sliced

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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