Name: Seared Swordfish with Citrus Dressing (Kajiki No Tataki Salad)
Yield: Serves four
Cuisine: Japanese
Ingredients: 105 ml/7 tbsp shoyu; 2 cartons mustard and cress; 15 ml/1 tbsp toasted sesame seeds; rind of ½ lime, shredded into thin strips; 105 ml/7 tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 1 Japanese cucumber or salad cucumber; 50 g/2 oz carrot, peeled; 10 ml/2 tsp vegetable oil; 300 g/11 oz skinned fresh swordfish steak, cut against the grain; 75 g/3 oz daikon, peeled; 30 ml/2 tbsp toasted sesame oil; juice of ½ lime

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Kajiki No Tataki Salad is a good example of how the Japanese try out new dishes from all over the world and soon start to arrange them in a Japanese way. Fresh fish is sliced thinly and seared or marinated, then served with salad leaves and vegetables.

Ingredients

75 g/3 oz daikon, peeled
50 g/2

Method

Make the vegetable garnishes first. Use a very sharp knife, mandolin or vegetable slicer with a julienne blade to make very thin (about 4cm/1½in long) strands of daikon, carrot and cucumber. Soak the daikon and carrot in ice-cold water for 5 minutes, then drain well and keep in the refrigerator.