Tanesei Trading › TR-7004 HAMAYA RYOMA TATAKI (SEARED BONITO)

Recipe - TR-7004 HAMAYA RYOMA TATAKI (SEARED BONITO)
Ryoma Tataki - How to Cut (How to Eat) 1. Thaw Thaw at room temperature for about 40 minutes, or in the refrigerator for about 2 hours. Cutting it until it can be cut with a knife makes it easier to cut and prevents it from falling apart. If you are in a hurry, you can also thaw it under running water. 2. Remove moisture with paper towels Open the bag, take out the tataki, and wipe off the surface moisture with kitchen paper. *The thicker side is the far side. The thinner side is the near side. 3. Place with skin side up Place the tataki on a cutting board with the skin side up (outside) and the thicker side away from you. (The near side is thinner and the far side is thicker) Scrape off the bloodline as desired. 4. Cut off the ends and cut diagonally. To make it look nice after cutting, make diagonal cuts with the knife. (Use a pulling cut) In Kochi, it is said that "Katsuo tataki has to be at least 1 cm thick!" Please try cutting it thickly. 5. Cut with a pulling motion After cutting, slide the knife to the right along with the tataki. This makes plating easier. 6. Finished Once you've finished cutting, the cross-sections will be beautifully lined up in a row. 7. Plating Plate the tataki and serve with homemade tataki sauce or sun-dried salt. Add chopped green onions, onions, myoga ginger, radish sprouts, shiso leaves, or other condiments as desired. Refer to the illustration for plating ideas.