Bonito tataki teriyaki カツオたたきの照焼

This is just a left-over control dish and not really a recipe. I found I had quite a large package of frozen bonito tataki カツオのたたき in the freezer and decided it wasn't getting any better with age. So, I defrosted it. That evening, we finished 2/3 as a carpaccio-style rendition of bonito tataki . Since the piece was very large rather than forcing ourselves to finish it, I marinated the remainder in soy sauce, mirin and sake with grated ginger to use the next night. The next evening, I blotted the fish with a paper towel to remove the excess marinade, then I cooked it in a frying pan with a bit of oil. I cooked it for one minutes each side and removed it from the pan and set it aside. I added the marinade to the pan and reduced it. When it thickened I put the fish back in and coated it with the sauce. I served it with blanched green beans with sesame dressing, skinned Campari tomato and cucumber (American mini cuke) and wakame seaweed dressed in sumiso 酢味噌 dressing

Teriyaki 照り焼き, "teri" means "glistering" or "shiny" and "yaki" means "grilled". After the marinade is reduced, the coated surface of the fish becomes shiny because of the sugar content of the sauce .

For some reason, I automatically sprinkled on "sansho" powder 山椒.  For leftover control, this was quite a good small dish to start the evening.