Japanese regional · Japan

Kochi Katsuo no Tataki Seared Bonito and Rice Bowl

Name: Kochi Katsuo no Tataki Seared Bonito and Rice Bowl
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese regional
Ingredients: 200g bonito (skipjack tuna) steak; 1/4 cup soy sauce; 1 tbsp rice vinegar; 1 tbsp mirin; 1 tbsp grated ginger; 1 tbsp sesame oil; 1 cup cooked rice; 1 scallion, sliced

Seared bonito served over rice with a simple soy and citrus dressing.

20 minutes2 servings

Method

In a bowl, mix soy sauce, rice vinegar, mirin, ginger, and sesame oil.
Heat a skillet over high heat, sear bonito for 2 minutes per side.
Place cooked rice in a bowl, top with seared bonito, and drizzle dressing.
Garnish with scallions and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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