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Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 1 block Seared skipjack tuna (katsuo)
- 3 clove Garlic
- 5 stalks Green onion or scallion
- 10 cm Daikon radish
- 3 Myoga ginger
- 5 leaves Shiso leaves
- 1 generous amount Ponzu
Method
- Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick.
- Lay on a large flat plate so that the slices don't overlap.
- Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat.
- When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown.
- Drain the garlic on paper towels.
- Slice the green onion thinly.
- Grate the daikon radish and drain.
- Cut the myoga ginger in half, then slice thinly.
- Finely julienne the shiso leaves.
- Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order.
- Pour over a generous amount of ponzu sauce and it's done.
- If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.
