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Noodles and Rice

by Tom on June 11th, 2008

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 little finely grated ginger and sliced long onion.

After a quarter of an hour slice it and serve with the left over marinade for dipping.

It is doubly delicious with grated and squeezed daikon.