Bonito Tataki - A Balance Between Tradition and Refinement
For 3 people
Ingredients :
- 1 boneless bonito fillet, with skin
- 1 teaspoon of fine sea salt
To serve:
- 2 cloves of garlic, preferably young and tender
- 40g of fresh, premium quality ginger
- 2 thinly sliced chives
- 3 fresh green shiso leaves, ideally grown in a garden
- Soy sauce, preferably light and artisanal, to accompany
Preparation :
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Prepare the bonito fillet with care:
- Start by gently scoring the skin side of the bonito fillet, creating thin parallel incisions. The aim is not to pierce the flesh, but to slightly open the skin so that it becomes crispy and golden when cooked.
- Generously sprinkle the bonito fillet with fine sea salt, gently massaging the flesh so that the seasoning penetrates well.
- Pierce the fillet with two or three wooden skewers, in an elegant way, to facilitate catching and cooking the fish.
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Cooking tataki – Enhancing the texture of the fish:
- Heat a cast-iron skillet or grill pan over high heat, or preheat your oven broiler to its highest setting. The key is intense but brief heat to preserve the essence of the bonito.
- Place the bonito fillet in the pan, skin down, and let it cook for 2 to 3 minutes, until the skin is black, crispy and slightly charred, while the flesh, still tender and pink in the center, remains almost raw.
- If you choose to use the oven grill, place the bonito under the heat for just a few minutes. Let the skin transform into an irresistible golden crust.
- Once cooked, let the fillet rest on a board, and carefully remove the skewers. Let it cool slightly before slicing.
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Slicing the bonito - Precise cutting for a perfect texture:
- Using a very sharp knife, slice the fillet into thin slices about 0.5 cm thick. The cut must be made precisely, cutting perpendicular to the fish fibers.
- Next, to create a more melt-in-your-mouth texture, slice each piece halfway up with light but clean cuts. This results in an airy slice that is more pleasant to eat.
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Prepare the toppings - A festival of freshness:
- Carefully peel the garlic cloves and grate them finely to obtain an almost frothy paste. Do the same with the fresh ginger, which should be grated to release its full fragrance and pungent sweetness.
- Mix the garlic and ginger in a glass or porcelain bowl until the aromas blend perfectly. Set this mixture aside in a cool place.
- For the garnish, finely slice the chives into thin strips, delicately and evenly.
- Finely slice the shiso leaves to provide a delicate freshness and a touch of vibrant green.
- Mix the scallions and shiso in a separate bowl.
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Dressage - The art of presentation:
- Arrange the bonito slices on three elegant, flat plates, forming gentle arcs or circles to highlight the beauty of the fish. Each slice should be perfectly aligned for a polished presentation.
- Wrap the garlic, ginger, chive and shiso garnishes into elegant little domes around the bonito, varying the heights and volumes for an airy and harmonious look.
- Present everything with a subtle interplay of textures and colors, offering small bowls of soy sauce on the side so that each guest can dip their bonito slices according to their taste.
Chef's Tips:
- Fresh bonito : It is essential that the bonito be ultra-fresh, and ideally from local fishing or from renowned sources, in order to guarantee a melting texture and an incomparable sea flavor.
- Choosing the ginger : Opt for fresh, young ginger, which has less spiciness and more sweetness, this will enrich the flavors.
- Presentation : The secret to an exceptional dish lies in its careful presentation. Use flat plates or decorative stones to add a touch of sophistication.
Bonito Tataki is a true dance of textures and flavors, where every detail counts. This recipe celebrates Japanese culinary art in its purest form, combining refined techniques with simple yet flavorful garnishes for a dish that honors the finesse and respect for the product.
A bonito tataki that impresses not only with its simplicity, but also with the depth of its aromas and the delicacy of its balance.
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