Seared Bonito with Pounded Garlic, Ginger, and Scallions

Name: Seared Bonito with Pounded Garlic, Ginger, and Scallions (Katsuo no Tataki)
Yield: Serves 12-20
Cuisine: Japanese
Ingredients: 10-12 edible flowers such as yellow squash blossoms; 10-12 edible flowers such as yellow squash blossoms; 2 scallions, finely minced (white and green parts) or 3 tablespoons chopped chives; 2 scallions, finely minced (white and green parts) or 3 tablespoons chopped chives; 1 bunch kaiwaré (radish sprouts); 1 small whole fresh katsuo (bonito), about 6 pounds ice water; 1 large clove garlic, finely minced; 1 tablespoon finely minced fresh ginger; 2 tablespoons mirin (syrupy rice wine); juice of 1 small lime, about 2 tablespoons; 2 tablespoons rice vinegar; 2 tablespoons saké (Japanese rice wine); ½ cup soy sauce; 1 small whole fresh katsuo (bonito), about 6 pounds ice water

Katsuo no Tataki

Preparation info

Serves
12-20

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

If you’re a coastal sport fisherman (or have friends who are) and like to barbecue in the summer (or have friends who do), this is the dish for you (and your friends!). In America, bonito is caught off Long Island and along the California coast from May through July. Most of the commercial catch is bought up by local Japanese restaurants, so you may need to find a fishing companion or convince your fish store to special-order it for you. If you can’t get bonito, try the same tataki p

Ingredients

Asia
Japan
Fish course
Starter
Pescatarian

Ingredients

Method