Seared Skip Jack Tuna かつおのたたき
Author: Naoko Yoshioka
Recipe type: Main Dish, Seafood, Fish
Cuisine: Japanese
Serves: 2
Today’s Japanese Style Cooking is called Seared Skipjack Tuna or かつおのたたき in Japanese. This is a very delicious dish and the family will love it, I have made easy to follow step to make this wonderful dish. Enjoy.
Ingredients
- ¼ skipjack tuna
- 4 myoga
- 20g ginger
- 8 green perilla
- 2 wakegi-green onion
- 1 tbsp oil
- a Little of salt
- carrot, red pepper, sliced garlic, for garnish
Instructions
- Cut the skipjack tuna in half and cover only the skin part with plenty of salt.
- Heat the oil a frying pan, place the skipjack tuna with its skin on the bottom and sear over high heat for about 30 seconds. When seared transfer to a plate, let stand cool cool in refrigerate.
- Edge-cut the green perillas and green onion, and finely chop the myoga and ginger. Then combine all the ingredients and fine chop.
- Make 1 or 2 slices on skipjack tuna’s skin for every slice about to be cut.
- Cover with “3” and pat it gently, after allowing it to refrigerate for 15 min. arrange the skipjack tuna on a plate, and garnish with carrot, red pepper flakes, and sliced garlic.
Notes
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..
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Hi Naoko, is it possible to use other types of fish in this recipe? Or does it only work with tuna?