5.0 from 6 votes
Katsuo Tataki 鰹たたき
Authentic Katsuo tataki recipe from real Japanese fisherman
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 64 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 500 g fresh Katsuo(bonito) fish fillet
- 2 tbsp green shallots chopped for garnish
- 1 cup Daikon radish grated
- 1 clove garlic
Ponzu sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1.5 tbsp mirin
- 1 tbsp lemon juice
Instructions
- Combine all ponzu ingredients and set aside
- Add crushed garlic to ponzu and set aside
- Shear the Katsuo piece with a cooking burner ( if you don't have one, fry it on a frying pan briefly all side)
- Put the sheared Katsuo block in a icy cold water immediately to avoid the katsuo cooked farther.
- Take the katsuo out, wipe water and sliced it about 1 cm thick.
- Place sliced katso on a plate and pour the prepared ponzu sauce over the katsuo.
- Garnish with grated Daikon radish and green shallots.
Cup of Yum
Notes
- if you can not fillet a fish, buy already filleted bonito fish or ask at fish market to fillet the fish.
Nutrition Information
Serving
125g
Calories
64kcal
(3%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
816mg
(34%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
30IU
(1%)
Vitamin C
15.3mg
(17%)
Calcium
19mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 64
% Daily Value*
| Serving | 125g | |
| Calories | 64kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 816mg | 34% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.