CookPal AI
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Katsuo Tataki Salad

Cost $8, save $12

Source: Recommended by CookPal

  • 10 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Fish

    • 🐟 200g sashimi-grade skipjack tuna

  • Vegetables

    • 2 myoga, thinly sliced
    • 🧅 1/4 onion, thinly sliced
    • 1/2 pack kaiware sprouts

  • Condiments

    • 2 tbsp ponzu soy sauce

  • Oil

    • 1/2 tbsp salad oil

  • Spices

    • 🧄 1 clove garlic, thinly sliced

STEPS

1

Thinly slice the myoga. Slice the onion thinly and soak in water, then drain. Trim the roots off the kaiware sprouts. Thinly slice the garlic.

2

Heat salad oil and garlic in a frying pan over low heat until the garlic becomes crispy, then remove the garlic.

3

Increase the heat to medium and sear the skipjack tuna on all sides. Remove from the pan, let cool slightly, and cut into bite-sized pieces.

4

Arrange the skipjack tuna on a plate, top with myoga, onion, and kaiware sprouts. Sprinkle the crispy garlic on top and drizzle with ponzu soy sauce.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 25g
    Protein
  • 5g
    Carbs
  • 5g
    Fats

💡 Tips

Use sashimi-grade skipjack tuna for the best flavor and safety.Prepare all vegetables in advance to save time during assembly.Pair with steamed rice or miso soup for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.