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 Tatakihttps://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, Grated3~5 Shiso Leaves2 cloves of Garlic- Sauce -3 tbsp Soy Sauce1 1/2 tbsp Vinegar1 1/2 tbsp Lemon Juice1 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 mlSearch your favorite Cooking with Dog recipes!https://cookingwithdog.com/recipes/Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!https://cookingwithdog.com/shop/Help translate our recipes and get our original Mug, Chopsticks and T-shirt!https://cookingwithdog.com/register/https://cookingwithdog.comhttps://youtube.com/cookingwithdoghttps://facebook.com/cookingwithdoghttps://instagram.com/cookingwithdoghttps://twitter.com/cookingwithdoghttps://pinterest.com/cookingwithdog#katsuotataki #tataki #recipe