Bonito, Skipjack tuna is one of the most healthiest fishes. It contains a lot of proteins, but low fat. Plus, it’s very affordable in Japan. Probably half the price of Tuna or salmon. I’m not sure how much it costs in other countries, but hope it’s not too expensive.
Bonito tataki is usually made over a charcoal fire, but I tried making it in a little easier way, using my frying pan at home. As long as you don’t use too much heat, the fish shouldn’t cook dry. The aroma of the onions help to balance out the smell of the bonito, so I decided to pair them. Some ginger would be a great addition to the dish as well. It would be great to eat with soy sauce or ponzu.
Bonito (Skipjack Tuna) Tataki
Very simple. but tasty half grilled Bonito (Skipjack) Tataki
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Servings: 2 people
Calories: 162kcal
Ingredients
- 180 g Bonito Fillet
- 50 g Onion
- 10 g Perilla Leaves
- 20 g Ponzu sauce
- Salt
- Oil
Instructions
- In a frying pan with oil, begin sauteing the bonito fillet. Make sure to turn the fillet so that all sides are cooked.
- Once the entire fillet has been cooked on the outside, remove it from heat and cut it into easy-to-eat sized pieces.
- Slice the onions thinly, then keep them in salt water. Cut the perilla leaves into thin strips and mix it into the ponzu sauce. After leaving the onion slices in salt water for about 5 minutes, remove them from the water and lightly dry (use paper towels).
- On a serving plate, add the onion slice in a pile. Then, add the bonito pieces and perilla leaves with ponzu sauce, and you are all done.
Nutrition
Calories: 162kcal | Carbohydrates: 3g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 6mg
