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.
Information
Weight: 300 g Skipjack tuna block
Cooking instructions: raw
- Defrost the vacuum in cold (ice)water for 30 minutes.
- Remove the package from the fish and pat dry with paper towel.
- Cut the fish into slices and eat raw.
- Enjoy your meal!
Cooking instructions: steak
-
Defrost the vacuum in cold (ice)water for 30 minutes.
- Remove the package and fry the fish in the pan with oil, salt, pepper and other spices as desired.
- Enjoy your meal!
