Katsuo no tataki (かつおのたたき) is a traditional Japanese dish that is particularly famous in Kochi Prefecture, located on the southern coast of the island of Shikoku, Japan. This dish is made with katsuo, or skipjack tuna, a fish that is abundant in the waters around Kochi.
To make katsuo no tataki, a fresh katsuo fillet is typically seasoned with salt and briefly seared over a high flame, preferably using straw. This method quickly cooks the outer layer of the fish while leaving the inside raw, creating a unique texture and flavor contrast. The seared fish is then immediately plunged into ice water to stop the cooking process and preserve its freshness.
Once chilled, the katsuo is thinly sliced and typically served with various condiments, such as grated ginger, sliced garlic, chopped green onions, and myoga (Japanese ginger). In Kochi Prefecture, katsuo no tataki is often accompanied by a dipping sauce made from a mixture of soy sauce, citrus juice (typically yuzu or sudachi), and other seasonings. This sauce, called ponzu, adds a tangy and refreshing flavor to the dish.
Katsuo no tataki is a popular dish throughout Japan, but it is considered a specialty of Kochi Prefecture, where it is often enjoyed as an appetizer or a main dish. It is commonly paired with local sake or shochu, a distilled spirit often made from sweet potatoes or barley. The dish is not only delicious but also visually appealing, with the contrast between the seared exterior and the rare interior making it a feast for the eyes as well.
Links and Resources
| Kochi Visitors & Convention Association | https://visitkochijapan.com/en/taste-of-kochi/katsuo |