February 14, 2012

Katsuo Tataki Carpaccio

Katsuo Tataki (or Katsuo no Tataki) is a lightly broiled bonito, traditionally broiled over an open fire of rice straw. The center is still raw like sashimi but smokey char flavor is added to it. Usually Tataki is cut into 1/2 inch thickness and served with soy-based dressings and condiments such as green onions, garlic, Shiso and ginger.

Katsuo Tataki is a specialty in Kochi prefecture, but would be available at Japanese grocery stores in either frozen food or sashimi sections.

Katsuo Tataki Carpaccio
Yield: about 4 servings (appetizer portion)

8 oz Katsuo Tataki (A block is preferred, but sliced ones still work.)
1/2 teaspoon ginger juice*
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups lightly packed salad leaves

Whisk together the ginger juice, balsamic vinegar, olive oil, salt and pepper.

Slice the Katsuo Tataki as thinly as possible and plate with salad leaves.

Rewhisk the dressing and sprinkle over the Tataki and salad leaves.

Serve immediately.

*Grate a slice or two of fresh ginger and squeeze out juice from the grated pieces by using a hand or cheesecloth.

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