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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.

Оригінальний рецепт від Forkin

Загальний час
30 хв
Порції
2
Складність
Середньо

Інформація про алергени: може містити риба, глютен і соя. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.

Katsuo no Tataki

Підготовка

Інгредієнти

Інгредієнти

  • 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

Приладдя

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

Спосіб приготування

Крок за кроком

  1. 1

    Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.

    Близько 2 хв

    Примітка кухаря: Ensuring the tuna is very dry helps achieve a better sear.

  2. 2

    Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over high heat until it just begins to smoke.

    Близько 2 хв

    Примітка кухаря: A very hot pan is crucial for a good sear and crunchy crust.

  3. 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.

    Близько 4 хв

    Примітка кухаря: Adjust cooking time based on the thickness of your tuna and desired doneness for the crust.

  4. 4

    Immediately remove the seared tuna from the pan and transfer it to a plate. Let it rest for 5-10 minutes.

    Близько 10 хв

    Примітка кухаря: Resting helps the tuna retain its juices and makes for easier, cleaner slicing.

  5. 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.

    Близько 3 хв

    Примітка кухаря: Taste the dressing and adjust the balance of flavors to your preference.

  6. 6

    Slice the rested tuna very thinly, about 0.5 cm thick, against the grain.

    Близько 3 хв

    Примітка кухаря: Use a very sharp knife for clean, even slices.

  7. 7

    Arrange the sliced tuna on a serving platter, pour the dressing evenly over the tuna, and garnish with sliced green onion.

    Близько 1 хв

    Примітка кухаря: Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.

Правильне зберігання

Зберігання

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

Розігрівання

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

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