Are looking for idea recipes seasonal bonito seared skipjack tuna (bonito) salad that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious seasonal bonito seared skipjack tuna (bonito) salad should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of seasonal bonito seared skipjack tuna (bonito) salad, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare seasonal bonito seared skipjack tuna (bonito) salad delicious home, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings used in prepare

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

How to make:process 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.

how ? Easy isn’t it? That’s the make seasonal bonito seared skipjack tuna (bonito) salad that you do at home. Good luck!