Katsuo Don (Seared Bonito Rice Bowl)
Products used in this recipe
Introduction
Katsuo Tataki is already outstanding just by slicing it and dipping it in some soy sauce. But you can make it even more delicious by enjoying it as Katsuo-don: Katsuo over hot rice, a feast for the eyes as well as the taste buds. Please try this very simple recipe.Preparation
- Defrost the Katsuo Tataki: Defrost the Katsuo Tataki by placing it in the refrigerator overnight to thaw gradually, or with the running water for about 20 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.)
- Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to the package instructions using a rice cooker or stovetop. Once done, add the sushi vinegar while the rice is still hot. Mix well and allow to cool.
- Prepare the Katsuo: Use a sharp knife to slice the Katsuo tataki into thin slices (about 0.5 cm thick).
- Make the daikon-ponzu sauce: In a small bowl, mix the grated daikon with ponzu sauce.
- Assemble the bowl: Place the cooled seasoned rice in a bowl and arrange the Katsuo slices neatly on top. Spoon the daikon-ponzu sauce over the fish.
- Garnish and serve: Sprinkle with chopped green onion, sliced Shiso, and Nori strips. Optionally, serve with a small dab of wasabi or pickled ginger on the side.
