We are making Katsuo Tataki using sashimi-grade skipjack tuna and lots of aromatic vegetables. This is a local dish in Kochi Prefecture. Lots of aromatic vegetables will bring out the flavor of the Katsuo Tataki.

How to make Katsuo Tataki
https://cookingwithdog.com/recipe/katsuo-tataki/

(3 people) Cook Time: 15 minutes
* Chilling katsuo in the fridge is not included in cook time.

350g Katsuo Fillet - sashimi-grade bonito with skin (12.3 oz)
150g New Onion (5.3 oz)
30g Spring Onion Leaves, Chopped (1 oz)
1 tsp Ginger Root, Grated
3~5 Shiso Leaves
2 cloves of Garlic

- Sauce -
3 tbsp Soy Sauce
1 1/2 tbsp Vinegar
1 1/2 tbsp Lemon Juice
1 tbsp Dashi Stock
(1 tbsp water+a pinch of dashi stock powder)
1 tsp Ginger Root, Grated

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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