Katsuo (Bonito) Tataki


Delicious, easy, and versatile!

Katsuo (Bonito) Tataki

Bonito has long been the most prized fish of people in the Tosa region of Shikoku, and is designated as the fish of Kochi Prefecture. According to the Ministry of Internal Affairs and Communications, families in Kochi city purchase on average 6kg of bonito a year, compared to a national average of around 1kg. Kochi has lead national bonito consumption unchallenged since 1976. Bonito is most commonly eaten as tataki, a classic dish that is indispensable to the people of Kochi.

Recipi of cuisin

for 4 persons

  • bonitohalf
  • onion1
  • aonegi70g
  • myoga2 pieces
  • cucumber1
  • shiso leaves4
  • wakame50g
  • garlic4 cloves

[ Sauce ]

  • usukuchi (light) soy sauce150ml
  • vinegar100ml
  • mirin75ml
  • sake50ml
  • yuzu vinegar100ml
  • Bonito flakesas needed
To make the sauce, first evaporate alcohol from mirin and sake. Mix all sauce ingredients in a container with kelp and bonito flakes and leave for one week to mature. Strain before using.
Fillet bonito and cut in half lengthwise.
Insert skewer and sear, paying extra attention to skin and dark flesh.
Slice crosswise, sprinkle with salt and tataki sauce, and allow to soak a little.
Slice onion and cucumber. Wash aonegi and myoga and slice into thin strips. Slice garlic thinly, and cut wakame into 3cm pieces.
Arrange on plate to serve.

Information provided by : Sakanachikara Kochikara

Local cuisine