06.03.2008, 15:18
Katsuo Tataki

Das ist aus dem Buch "The Food Of Japan", Periplus Edition, Boston & Singapur 2000, erworben in der 41. Straße im sehr empfehlenswerten Laden "Book Off" um US$ 1,00.

Seared Bonito with Tangy Dressing

Lightly seared bonito is marinated with tangy seasonings in this refreshing chilled dish, perfect for a hot summer day.

Oil to grease pan
3/4 lb (350 g) bonito filet, skin left on
1/3 cup (30 g) scallion (spring onion), very finely shredded lengthwise
1o z (30 g) ginger, very finely shredded lengthwise
1 - 2 cloves garlic, very finely chopped
1/2 lemon, thinly sliced
1/3 cup (80 ml) Ponzu Sauce
1/4 cup (30 g) shredded daikon (giant white radish)
1 heaped tablespoon finely grated daikon mixed with seven-spice powder or cayenne to taste

Heat a litely greased nonstick frying pan. Put in the bonito fillet, skin side up, and sear just until the outside of the fish turns white. Turn and sear the other side, then soak in iced water for 10 to 15 seconds to chill. Wipe away any moisture and marinate the whole fillet with half of the spring onion, ginger, garlic, lemon und half of the ponzu sauce, patting the fish with the side of a knife to let the sauce penetrate. Chill in the refrigerator for a minimum of 10 minutes. Cut the marinated bonito in 1/2 inch (1 cm) slices.

Arrange the bonito on a bed of daikon strips garnished with the remaining sliced spring onion, ginger and garlic on a platter. Arrange the remaining lemon slices and the seasoned grated daikon on the side and serve either at room temperature or chilled.

Ned soo schwea.