Good afternoon here we will give you a recipe seasonal bonito seared skipjack tuna (bonito) salad which is delicious The way making it is very easy. You just need to be careful to get results from seasonal bonito seared skipjack tuna (bonito) salad which has aroma and taste that can evoke our tastes.

So that the result of seasonal bonito seared skipjack tuna (bonito) salad, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare seasonal bonito seared skipjack tuna (bonito) salad delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required exist for prepare

1. Prepare 1 slab Seared skipjack tuna (Katsuo-no-tataki)
2. Prepare 1 Cucumber
3. Take 7 cm Daikon radish
4. Prepare 1/2 Onion (sliced)
5. Prepare 1 pack Radish sprouts
6. Prepare 1 Green onions (finely sliced)
7. Take For the dressing:
8. Prepare 100 ml Ponzu
9. Use 50 ml Vegetable oil or olive oil
10. Take 1/2 tsp Sugar
11. Use 1/2 to 1 tsp Grated garlic
12. Use 1 Ichimi (optional)

Place the eggplants on top of your salad and enjoy with ponzu sauce. Shiho-Chiku (Bambooshoot) Shiho means square, and Chiku means bamboo shoots in Japanese. This kind of bamboo shoot got its name because it has a "square shape" when sliced in half. After filleting, cut fillet on both sides of bone and chill to nearly frozen.

Instructions to make Seasonal Bonito Seared Skipjack Tuna (Bonito) Salad:

1. Thinly slice the onion. Julienne the cucumber by first cutting on the diagonal, then slicing into matchsticks. Cut the daikon similarly into matchsticks. Roughly chop the radish sprouts into 3 cm sections.
2. Soak the prepared vegetables from Step 1.
3. Chop seared skipjack tuna (bonito) into bite-sized pieces.
4. Thoroughly drain the excess water from the vegetables and add to the seared tuna from Step 3. Combine all seasoning ingredients and drizzle over vegetables and tuna as a dressing.
5. Done and ready to serve!

Cut out the bloodline meat (it is obvious). You can cut out the bloodline without chilling, but it is not easy, as it has the consistency of liver. This weekend's wild fish features: Appetizers: Katsuo(Bonito or Skipjack Tuna) Tataki- Seared Skipjack Tuna from Osaka, Japan, served with a sweet onion citrus soy vinaigrette. In some parts of Florida, anglers erroneously refer to the skipjack as "bonito," which really complicates things for the novice angler. The skipjack tuna ( Katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, Scombridae.

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