It’s the first season of bonito in the year in Japan, so I was so keen to let my children try the authentic and seasonal taste.
The Katsuo was delivered from Tokyo Toyosu fish market, and I marinated the fillets in Yuuan marinade (柚庵地) and torched.
That was so meaty and tasty!
Served with ginger juice.
The salad was dressed with pile of Katsuobushi (dried bonito flakes) and Ponzu.
The crunchy Daikon was so fresh and nicely cleaned our palates after Katsuo’s meaty taste.
My kids absolutely loved Katsuo Tataki and they said ‘This is so tasty because it’s like a rare (beef) steak!’ lol
Well said! Exactly so true!
This was our biggest treat on our table in this early summer 🙂
The second season of bonito is in autumn.
Can’t wait to share some iconic foods for you.
Naoko
