Katsuo (bonito) is a meaty fish. Famous for its funky aroma, which is best toned down on the plate with some thinly sliced myoga and grated ginger. Katsuo is in season twice a year, in the spring it is lean and in the autumn it is rich with fat, and is called modorigatsuo. "Returning katsuo" refers to the fish returning after being out at the cool waters of the sea, hence layered with rich layers of fat.
Tataki in Japanese refers to two culinary techniques. One is to chop roughly a raw product, such as tuna or wagyu. The second, as represented in this dish, is to sear the outside of the meat, leaving the inside rare. This is also done with tuna, beef, and even chicken.
This is a quick and easy recipe that is perfect this time of year as the modorigatsuo start to appear in the market.
katsuo tataki
2 myoga, thinly sliced
1 ginger piece, grated
soy sauce
Slice the katsuo tataki into thick slices and layer on a plate. Garnish with myoga and ginger and serve with soy sauce.
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