Katsuo no Tataki

• 400 g (14 oz) sashimi-grade bonito
• 15 cm (6

There are two schools of thought on preparing bonito. The first is to lightly sear the raw bonito on all sides over a gas flame or a straw flame (to be more authentic). As soon as the surface of the bonito changes colour, it is plunged into iced water, then drained and patted dry. The second school skips this step. My father prefers the second method because he thinks the first method spoils th