KATSUO CARPACCIO- かつおのカルパッチョ
Katsuo is a type of fish called “BONITO”. You will recognize the name because of the ever so popular KATSUO BUSHI “BONITO FLAKES” that you see at every supermarket in Japan. It is also widely used to make stock. It is not so popular in the US but it is very popular in Japan, especially eaten raw. It tastes best when it is cook slightly on the outside which is called TATAKI and you can find sashimi grade Katsuo already cooked on the outside and ready to eat at most Japanese Markets in Japan. If not, you can use this recipe with your favorite sashimi grade fish.
Serves 4
400g slab of Katsuo tataki
½ small cabbage
1 medium onion
1 tbsp. grated ginger with juices
2 tsp. soy sauce
3-5 tbsp. mayonnaise
To taste ground white sesame
1. Cut the Katsuo into 1cm pieces and add them into a small bowl. Add 2 tsp. soy sauce and 1 tbsp. grated ginger and mix together and set aside.
2. Separate the lettuce and cut the stems off the cabbage and boil for 30 seconds. Drain and cut into 3cm pieces. Slice the onions real thin and place them in a boil of water for about 10 minutes. Drain and pat dry with napkin.
3. Lay the lettuce and onions on a plate. Top it off with the Katsuo mixture. Drizzle about 3-5 tbsp of mayonnaise and sprinkle ground sesame. Serve cold.
