Katsuo no Tataki
E696862
Katsuo no Tataki is a traditional Japanese dish of lightly seared bonito, typically served sliced with garnishes like garlic, ginger, and green onions and often associated with coastal regions such as Kōchi.
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
Japanese dish
ⓘ
bonito dish ⓘ seafood dish ⓘ |
| associatedRegion |
Kōchi Prefecture
NERFINISHED
ⓘ
Shikoku NERFINISHED ⓘ |
| associatedWith | Japanese coastal regions ⓘ |
| commonAccompaniment |
rice
ⓘ
sake ⓘ sliced onions ⓘ |
| cookingMethod |
grilled over high heat
ⓘ
lightly seared ⓘ seared over straw fire ⓘ |
| countryOfOrigin | Japan ⓘ |
| course |
appetizer
ⓘ
side dish ⓘ |
| dishCategory |
sashimi-like dish
ⓘ
semi-raw preparation ⓘ |
| etymology | "tataki" refers to a pounding or searing technique ⓘ |
| fishType | pelagic fish ⓘ |
| flavorProfile |
citrusy when served with ponzu
ⓘ
smoky ⓘ umami-rich ⓘ |
| mainIngredient |
bonito
ⓘ
skipjack tuna ⓘ |
| notableFor | use of straw fire for searing in Kōchi style ⓘ |
| preparationStep |
bonito is quickly seared on the outside
ⓘ
seared fish is immediately cooled and sliced ⓘ |
| regionalSpecialtyOf | Kōchi City NERFINISHED ⓘ |
| relatedDish |
beef tataki
ⓘ
tataki (Japanese cooking technique) ⓘ |
| requires | very fresh fish ⓘ |
| servedAs | sliced fish ⓘ |
| servedWith |
citrus such as yuzu or sudachi
ⓘ
grated ginger and garlic paste ⓘ |
| servingTemperature |
chilled
ⓘ
room temperature ⓘ |
| texture | seared exterior and raw interior ⓘ |
| typicalCondiment |
citrus juice
ⓘ
ponzu sauce ⓘ soy sauce ⓘ |
| typicalGarnish |
garlic
ⓘ
ginger ⓘ grated daikon radish ⓘ green onions ⓘ shiso leaves ⓘ |
| usedIn |
home cooking in Kōchi
ⓘ
izakaya menus ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.
subject surface form:
Kōchi Prefecture