Here is my recipe for making Tataki Katsuo
Take a fresh fillet of Katsuo (or any other thick fresh fillet).
Fry the fillet on all sides very quickly until it just goes white leaving the centre raw.
Cool it quickly in the fridge or freezer to stop the cooking.
Then marinade the whole lot in ponzu sauce with a […]
The second in this Katsuo mini series is a particular favourite of mine. Katsuo Tataki is simply a fillet of Katsuo that has been lightly seared on all sides leaving the inside white. It is usually marinated in a special sauce or just dipped in the same when it is eaten.
Tataki is also a method […]
Katsuo is another very popular fish in Japan. It is getting quite rare in Japanese waters but still grows to about 1m long and up to 25 kg. As pictured it is eaten as sashimi. This is the simplest way to eat it. Just swimmingly fresh fish, filleted and dipped in soy, ginger or wasabi. […]
These little guys are called Aji in Japanese or Horse Mackerel in English. They are sold in a range of sizes from these ones (about 2 inches) up to about a foot long as adults. They are one of the all time most popular Japanese whole fish and they are readily available and cheap. They […]
I should admit here and now that I am about as Spanish as Jackie Chan, only maybe less so. This recipe came not so much out of a Spanish cook book or even a distant memory of a Spanish holiday. It sprouted more from looking at my Japanese fridge and wondering what I could cook that was […]
This was dinner and I think I am a changed man.
Fresh Udon noodles, some chopped long onion a salmon cutlet, salt, pepper and a dob of butter. Sealed up in foil and dropped in a fry pan for 10 minutes.
The taste is almost as good as the smell and the washing up is incredible.
Last night I bought these pre-marinated “Ika Steki” from my local supermarket. I know that Ika is normally squid but I have never seen a squid for sale that is big enough to cut a steak like this out of. As it turns out, Ika is also the name for Cuttlefish and so I guess […]
When you see octopus that looks very red like this in the sashimi bar of a Japanese shop, it usually means that it has been vinegared. This means that as well as being deliciously chewy and salty it also tastes kind of pickled.
To make this simple salad all you do is slice the octopus fine, […]
One of the most popular small fish in Japan are these long thin silver missiles called Sanma. They are a dark fleshed and deliciously oily (think Omega 3) fish that takes roughly no time at all to prepare and cook. Cleaning is a 10 second affair and scaling is a waste of time. About 2 […]
This is a relatively quick dish that can be cheap if you live in Japan or Canada or expensive if you live somewhere like Australia. I bought my salmon for about 250 yen ($2.50) while it might cost $10 in Australia.
All you need to do is grill some salmon until it is barely cooked and […]
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