L'Univers FOODHUB · Recette · Kurozu
Bonito Tataki Japanese Recipe Grilled Salmon Seared Premium
Bonito Tataki — Authentic
Seared outside, raw at heart, intensely flavorful.
Serves 4 | 35 min
Ingredients (the essentials)
- Ultra-fresh bonito
- Salt, pepper, herbs
- Ponzu / vinegar / yuzu
- Shallot, sesame, scallions
Method (straight to the point)
- Season lightly
- Sear 30–60 sec over very high heat (all sides)
- Chill immediately
- Slice thin
- Serve with the sauce
Key takeaways
- Ultra-fast searing
- Raw center
- Flawless product
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Buy very fresh bonito, master the quick sear, and make your own authentic tataki today.
Kakuida Sesame Ponzu - The Perfect Sauce
Kakuida sesame ponzu is the ideal dipping sauce for bonito tataki. Its balance of tart and savory, with sesame notes, lifts the richness of the seared fish without overwhelming it. The gentle acidity of yuzu complements the caramelized crust, while sesame adds an extra layer of umami depth.
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Kurozu 5 Years 500ml - Premium Extra Black Vinegar
Aged 5 years, this black vinegar complements ponzu sauce with remarkable umami depth. Its aromatic complexity, born of a very long fermentation, enhances the bonito’s caramelized surface without clashing flavors. Blend it into ponzu to create a sophisticated sauce.
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Making the Tataki
Take the bonito block out of the refrigerator 30 minutes before cooking so it comes up slightly toward room temperature (this improves the Maillard reaction). Cure the surface of the fish by sprinkling it with coarse sea salt and spices. Wait 10 minutes for the salt to form a thin protective crust. Heat a grill or cast-iron griddle to very high heat (until it smokes). The grill must be extremely hot: the key to tataki is an ultra-short cooking time. Place the bonito block directly on the grate. Sear 45 seconds to 1 minute MAXIMUM per side (4 sides: top, bottom and both edges). The surface should turn golden and charred while the center stays raw. Remove immediately and plunge into a very cold ice bath (water + ice cubes) to stop the cooking. This thermal shock sets the crust while keeping the inside raw. Let cool for 5 minutes. Cut into 1cm-thick slices, across the grain. Each slice should show the contrast: a golden, charred surface and a bright red center (the hallmark of bonito tataki).
Authentic ingredients from Japan
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Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
