Katsuo no Tataki (Seared Bonito)

Quick answer

Total time: 18 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Katsuo no tataki is a Kochi dish made by flashing three surfaces of raw-grade bonito over a strong flame, slicing it thickly, and tapping salt, yuzu vinegar, and soy sauce into the surface.

The outside gains a roasted aroma while the center remains red and cool, and thin garlic, scallion, and onion provide a sharp garnish. Because the fish remains raw inside, use bonito specifically sold for raw consumption, keep it cold throughout preparation, prevent cross-contamination, and serve it immediately after seasoning.

Ingredients (4 servings)

Ingredient	Amount	Unit
raw-grade bonito loin	300	g
salt	3	g
yuzu vinegar	15	ml
soy sauce	54	ml
scallion	20	g
onion	40	g
garlic	20	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Step

Keep 300g raw-grade bonito at or below 4C until needed.

Pat it dry with clean paper towels and shape it into a long loin along the natural back or belly section.
2

Heat

Place the bonito on a grill rack or metal skewers close to the tip of a strong flame.

Sear the skin side and two lateral surfaces for 20 to 30 seconds each, coloring only the exterior while the center stays cool.
3

Season

Transfer to a clean board and slice across the grain 1.5cm thick.

Sprinkle evenly with 3g salt and tap the surface lightly with fingertips or the side of a knife.
4

Finish

Drizzle 7ml yuzu vinegar and 27ml soy sauce over the bonito, tap lightly once more, and arrange the slices on a plate.
5

Finish

Slice 20g garlic and 40g onion very thinly and cut 20g scallion into rings.

Scatter them over the bonito, pour over the remaining 8ml yuzu vinegar and 27ml soy sauce, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Three surfaces of raw-grade bonito flash-seared
Finish cue: Slice 20g garlic and 40g onion very thinly and cut 20g scallion into rings.
Avoid this: Use separate clean tools for fish and garnishes, and do not leave finished tataki at room temperature.