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Welcome to The Ribeye Club, where we elevate your home cooking with premium ingredients and exceptional recipes. Today, we’re thrilled to introduce a Japanese classic - Katsuo Tataki. This dish features seared bonito tuna, served with a refreshing ponzu sauce and a side of pickled cucumber salad. Perfect for those who enjoy light, flavorful meals with a touch of sophistication, this recipe is sure to impress.


For the Katsuo Tataki:

•1 lb bonito tuna fillet (Katsuo)
•2 tablespoons vegetable oil
•2 cloves garlic, thinly sliced
•2 green onions, thinly sliced
•1 small daikon radish, grated (optional)
•Fresh ginger, grated (optional)
•1 lemon, cut into wedges

For the Ponzu Sauce:

•1/4 cup soy sauce
•1/4 cup citrus juice (yuzu, lemon, or lime)
•2 tablespoons rice vinegar
•1 tablespoon mirin
•1 teaspoon sugar

For the Pickled Cucumber Salad:

•1 large cucumber, thinly sliced
•1/4 cup rice vinegar
•1 tablespoon sugar
•1/2 teaspoon salt
•1 teaspoon sesame seeds (optional)
•Fresh dill or cilantro for garnish (optional)


Prepare the Ponzu Sauce
In a small bowl, combine soy sauce, citrus juice, rice vinegar, mirin, and sugar. Stir until the sugar is dissolved. Set aside.

Prepare the Pickled Cucumber Salad
In another bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Add the thinly sliced cucumber to the bowl and mix well to ensure all slices are coated with the pickling liquid. Let sit for at least 15 minutes.
*Optional: Sprinkle with sesame seeds and garnish with fresh dill or cilantro before serving.

Prepare the Katsuo Tataki
Pat the bonito tuna fillet dry with paper towels. Lightly season with salt.
Heat vegetable oil in a large skillet over high heat. Add the thinly sliced garlic and cook until golden brown and crispy. Remove the garlic slices and set aside.
Carefully place the tuna fillet in the hot skillet. Sear each side for about 30 seconds to 1 minute, or until the outside is seared but the inside remains rare.
Remove the tuna from the skillet and immediately place it in an ice bath to stop the cooking process. Once cool, pat dry with paper towels.

Slice and Serve
Slice the seared tuna thinly and arrange on a serving plate.
Drizzle the ponzu sauce over the tuna slices.
Garnish with the crispy garlic slices, thinly sliced green onions, grated daikon radish, and grated fresh ginger.
Serve with lemon wedges on the side.

With The Ribeye Club’s recipe for Katsuo Tataki and Pickled Cucumber Salad, you're set to create a light, refreshing, and sophisticated meal. This dish isn’t just about enjoying a meal,  it’s about savoring the delicate, seared flavors of premium bonito tuna, complemented by the tangy ponzu sauce and crisp, pickled cucumbers. Every bite promises to deliver a burst of culinary delight, reflecting The Ribeye Club’s commitment to exceptional quality and taste.

Katsuo Tataki (seared Skipjack Tuna) (8570317865298)
Katsuo Tataki (seared Skipjack Tuna) (8570317865298)
Katsuo Tataki (seared Skipjack Tuna) (8570317865298)
Katsuo Tataki (seared Skipjack Tuna) (8570317865298)
Katsuo Tataki (seared Skipjack Tuna) (8570317865298)
Katsuo Tataki (seared Skipjack Tuna) (8570317865298)

Katsuo Tataki (seared Skipjack Tuna)


Katsuo Tataki is one of the local specialties of Kochi, and its most famous dish.

It is lightly seared for a slight smoky flavor and after the outer layer is seared, the filet is often placed in ice water to stop further cooking, leaving the internal part of the fish uncooked.

Weight: 300 g Skipjack tuna block


Cooking instructions: raw

  1. Defrost the vacuum in cold (ice)water for 30 minutes.
  2. Remove the package from the fish and pat dry with paper towel.
  3. Cut the fish into slices and eat raw.
  4. Enjoy your meal!

Cooking instructions: steak

  1. Defrost the vacuum in cold (ice)water for 30 minutes.
  2. Remove the package and fry the fish in the pan with oil, salt, pepper and other spices as desired.
  3. Enjoy your meal!
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