Fresh summer salad with Katsuo Tataki

Cooking time

20mins

Ingredients

One of the best ways to enjoy Katsuo Tataki is in a refreshing salad! Thinly sliced onion, garlic, ginger, and spring onion add freshness and a little sharpness, while ponzu and a squeeze of lime bring everything together.

Preparation

1. Defrost the Katsuo Tataki by placing it in the refrigerator overnight to thaw gradually, or with the running water for about 20 to 30 minutes while keeping it in the packaging.　(Occasionally, there may be tiny, almost invisible holes in the packaging. If this concerns you, please place the package in a bag or zip-lock and thaw it under running water.)
2. Thinly slice the onion, ginger, garlic, and spring onion. Soak the onion in cold water for a few minutes to soften its sharpness, then drain well.
3. Slice the Katsuo Tataki into pieces about 1 cm thick.
4. Arrange the onion on a serving plate, then layer the Katsuo Tataki and shiso on top. Scatter the ginger, garlic, and spring onion over everything.

5. Drizzle with ponzu and finish with a fresh squeeze of lime or lemon.