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Katsuo no Tataki (Seared Bonito)
Serves 2 · About 20 min
Slice store-bought seared bonito (surface already seared) and eat it with toppings like onion, green onion and shiso, and ponzu. No heat needed.
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Soak the onion in water→② Cut the toppings→③ Slice the bonito→④ Plate and add ponzu
What to buy
Fish
Vegetables
Seasonings
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How to make it
1
Slice the onion thinly and soak in water
- On a cutting board, slice the onion along the grain (lengthwise) as thinly as you can
- Soak in a bowl of water for 10 min to take away the sharp taste
- Drain in a colander and squeeze out the water firmly by hand
How to tell it's doneEat 1 slice of onion: it is not very sharp.
2
Cut the toppings
- Cut off the roots of the green onions and, on a cutting board, slice finely from the end (thin rounds)
- Cut off the stems of the shiso, stack 5 leaves, roll them up, and slice thinly from the end
How to tell it's doneThe green onions and shiso are cut.
3
Slice the bonito
- Put the bonito between paper towels and pat off the moisture on the surface
- On a cutting board, with the skin side up, cut into 1 cm thick slices. Pull the knife from the far side toward you as you cut, so the fish doesn't fall apart
How to tell it's doneAll slices are about the same thickness.
4
Plate and pour on ponzu
- Spread the onion on a plate and lay the bonito on top, slightly overlapping
- Top with the green onions and shiso, and put 1 tsp ginger and 1/2 tsp garlic on the side
- Right before eating, pour 3 tbsp ponzu over everything
ReadyEat right after plating. Do not save leftover bonito; finish it that same day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The onion is too sharpIt did not soak long enough in step 1, or it was cut too thick. Next time, slice it as thinly as you can and soak 10 min.
Watery or not enough flavorThe onion was not squeezed enough, or the ponzu went on too early and water came out. Next time, squeeze firmly and pour it on right before eating.
The fish fell apartYou pushed the knife down to cut. Next time, cut in one stroke while pulling the knife toward you.
It smells fishyYou did not pat off the moisture on the bonito, or too much time passed after buying it. Eat sashimi-grade fish the day you buy it.
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