Bonite Tataki - A Balance between Tradition and Refinement
For 3 people
Ingredients :
- 1 bonito fillet, boneless, with skin
- 1 tsp fine sea salt
To serve:
- 2 cloves of garlic, preferably young and tender
- 40 g of fresh ginger, top quality
- 2 thin spring onions
- 3 fresh green shiso leaves, ideally grown in a garden
- Soy sauce, preferably light and homemade, to accompany
Preparation :
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Prepare the bonito fillet with finesse:
- Start by gently slicing the skin side of the bonito fillet, creating thin parallel incisions. The goal is not to puncture the flesh, but to slightly open the skin so that it becomes crisp and golden when cooked.
- Sprinkle the bonito fillet generously 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 manner, to make it easier to pick up and cook the fish.
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Cooking tataki – Enhance the texture of the fish:
- Heat a cast iron skillet or cast iron grill over high heat, or preheat your oven's broiler to high. The key is intense but brief heat to preserve the essence of the bonito.
- Place the bonito fillet in the pan, skin side down, and cook for 2 to 3 minutes, until the skin is black, crispy and lightly charred, while the flesh, still tender and pink in the center, remains almost raw.
- If you opt for the oven grill, place the bonito under the heat for just a few minutes. Let the skin turn into an irresistible golden crust.
- Once cooked, rest the fillet on a board and carefully remove the skewers. Let cool slightly before slicing.
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Slicing Bonito - Precise cutting for perfect texture:
- Using a very sharp knife, cut the fillet into thin slices about 0.5 cm thick. The cut must be done precisely, cutting perpendicular to the fibers of the fish.
- Then, to give a more melting texture, split each slice halfway through, making light but clean incisions. This gives an airy cut that is more pleasant in the mouth.
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Preparing the toppings - A festival of freshness:
- Peel the garlic cloves carefully and grate them finely to obtain an almost foamy paste. Do the same with the fresh ginger, which should be grated to release all its fragrance and spicy sweetness.
- Mix the garlic and ginger in a glass or porcelain bowl until the flavors blend perfectly. Set aside in a cool place.
- For the garnish, slice the spring onions into thin strips, delicately and evenly.
- Thinly slice the shiso leaves, so they offer a delicate freshness and a touch of vibrant greenery.
- Mix the spring onions and shiso in a separate bowl.
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Dressage - The art of presentation:
- Arrange the bonito slices on three flat, elegant plates, forming slight arcs or circles to emphasize the beauty of the fish. Each slice should be perfectly aligned to create a neat presentation.
- Wrap the garlic, ginger, spring onion and shiso fillings in elegant little domes around the bonito, varying the heights and volumes for an airy and harmonious look.
- Present it all with a subtle play of textures and colors, offering small bowls of soy sauce on the side so that each guest can dip their slices of bonito in it according to their taste.
Chef's Tips:
- Fresh bonito : It is essential that the bonito is ultra-fresh, and ideally locally caught or from reputable sources, in order to guarantee a melt-in-the-mouth texture and an incomparable seafood flavour.
- Choosing 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 the careful presentation. Use flat plates or decorative stones to add a touch of sophistication.
Bonite Tataki is a true dance of textures and flavors, where every detail counts. This recipe celebrates Japanese culinary art in its purity, combining both refined techniques and simple but tasty garnishes, for a dish that honors the finesse and respect of the product.
A bonito tataki that seduces not only by its simplicity, but also by the depth of its aromas and the delicacy of its balance.
