Katsuo

Avocado • Katsuo sprinkles • Saba

Sashimi grade skipjack tuna • Ginger • ●Soy sauce • ●Mirin • ●Sake • Katakuriko • Oil for deep frying • as much (to taste) Lemon

fish Katsuo (this time, I used Frigate Mackerel)

packs, about 400 grams Katsuo-no-tataki (Seared bonito) • Sliced onion • Lemon • Grain mustard • Tomato ketchup • Soy sauce • Olive oil

Somen • Katsuo dashi • Fish balls • Spring onions • Tsuyu - light soy sauce

pieces Bonito • ★Sake • ★Soy sauce • ★Garlic • 1 teaspoon ★Ginger (grated) • Katakuriko

slab Seared skipjack tuna (Katsuo-no-tataki) • Cucumber • Daikon radish • Onion (sliced) • pack Radish sprouts • Green onions (finely sliced) • Ponzu • Vegetable oil or olive oil • Sugar • to 1 tsp Grated garlic • Ichimi (optional)

a fish Seared or sashimi skipjack tuna (bonito or katsuo) • to 3 Cucumbers (small) • worth White part of a Japanese leek , finely shredded • White or black sesame seeds • Finely chopped Japanese leek • Finely chopped ginger • each Soy sauce, vinegar, sesame oil • Ichimi chili pepper powder

Kombu • Katsuo Bushi • Water

Katsuo (bonito) (seared or raw) • Onion • packet Radish sprouts • ★Ground white sesame seeds • ★Sugar • ★Vinegar • ★Soy sauce • ★Sesame oil • ★Garlic (grated)

Water • Bonito flakes (regular) • Sake • Mirin • Soy sauce • Sugar • Bonito flakes (large, thin flakes called hana-katsuo)

tuna • onion • egg • japanese seasoned soy sauce (katsuo tsuyu) • water • 0il • rice

Seared skipjack tuna (Katsuo-no-tataki) • Black pepper • Mayonnaise • Flour • and 1/2 tablespoons Vegetable oil • ◎Sugar (for the sauce) • ◎Worchestershire sauce (for the sauce) • ◎Soy sauce (for the sauce) • ◎Ketchup (for the sauce) • ◎Vinegar (for the sauce) • ◎Oyster sauce (for the sauce) • shakes ◎Black pepper (for the sauce) •

Seared skipjack tuna (katsuo) • Garlic • stalks Green onion or scallion • Daikon radish • Myoga ginger • leaves Shiso leaves • generous amount Ponzu

water • katsuobushi

Katsuo (OR Tuna) Tataki *read ‘Method 1’ • cupful Salad Vegetables • *Note: Today I used Mizuna, fine strips of Daikon and Carrot, and Shiso. Lettuce and Cucumber are also recommended • Spring Onion *finely chopped • Garlic *cut into fine strips • ‘Ponzu’ *OR mix 1 tablespoon Soy Sauce and 1 tablespoon Rice Vinegar with a pinch Dashi Powder

Fish Fillets *e.g. Mackerel, Salmon, Cod, etc • Salt • Potato Starch *OR Plain Flour • Oil for frying • Finely chopped Spring Onion • Daikon *about 1 cup grated Daikon • small piece Ginger *grated • Water • Dashi Powder *I use Katsuo (Bonito) Dashi • Soy Sauce • Mirin

Wombok *about 400g • ‘Abura-age’ (Thin Fried Tofu) • Shimeji *OR other Asian Mushrooms, e.g. Oyster Mushrooms • Salt • Oil *I used Sesame Oil • Dashi Powder *I used Katsuo (Bonito) type • Sake (Rice Wine) • Mirin • Soy Sauce *alter the amount to suit your taste

Cod fillets • Eggs • small (sliced) chopped Onion or spring onion (white part), a few stalks, • Pickled ginger chopped or fresh ginger, grated (optional) • Stock (shiitake dashi, kombu dashi, katsuo dashi, or broth) • Soy sauce • (or to taste) Mirin • handful, sliced Cherry tomatoes (or more mirin/sweetener to taste) • (optional) Yuzu kosho • Cooked rice • chopped green onion, katsuobushi/bonito flakes, sesame seeds, chopped coriander

serving Ramen Noodles *OR Chinese Egg Noodles • Leftover Roast Chicken *torn into bite-size pieces • Boiled Egg *cut in half • Finely chopped Spring Onion • Chicken Stock *OR 350ml Water & 1 heaped teaspoon Asian Chicken Bouillon Powder • Dashi Powder *Katsuo (Bonito) OR Kombu (Kelp) • Sake (Rice Wine) • drops Sesame Oil • small clove Garlic *grated • Salt *alter the amount to suit your taste • White Pepper as required

serving Cooked Udon • Dried Cut Wakame *optional • Cucumber *thinly sliced • Mackerel in Brine *drained and torn into bite-size pieces • Finely chopped Spring Onion • Shiso *finely sliced • Water • Dashi Powder *Katsuo (Bonito) Dashi recommended • Toasted Sesame Seeds *ground • Miso *I used White Miso • Soy Sauce • Mirin *OR 1/2 teaspoon Sugar

Daikon • (about 250g) Konnyaku (Konjac) • Fried Fish Balls • Water • Dashi Powder *I used Kombu Dashi & Katsuo (Bonito) Dashi • Salt • Soy Sauce • Mirin

Blanched Spinach • Toasted Sesame Seeds • Sesame Oil • & 1/2 teaspoon Soy Sauce *plus extra if required • Dashi Powder *I used Katsuo (Bonito) Dashi • Boiled Egg *cut into bite-size pieces • Toasted Nori *torn into small pieces • serving (about 180g) warm Cooked Short Grain Rice

soft water • dried kelp • katsuobushi(dried bonito flakes)

(*180ml cup) Japanese Short Grain Rice • Dashi Powder *I used Katsuo (Bonito) Dashi • Soy Sauce • Sake (Rice Wine) *optional • grated Ginger • ‘Abura-age’ (Fried Thin Tofu) *cut into small pieces • *Note: You can use 30-40g Tofu Puffs • Cabbage *juicy and sweet inner parts recommended • Salt • Finely chopped Spring Onion *optional • Toasted Sesame Seeds *optional

serving Capellini (Angel Hair Pasta) *I cooked 100g today • Salt for cooking Capellini • thinly sliced Pork Belly *cut into bite-size pieces • Salt & White Pepper • Potato Starch • small Eggplant *about 120g, cut into bite-size pieces • Oil • Finely chopped Spring Onion • Shichimi (Japanese Chilli Spice Mix) *optional • Water • Dashi Powder *Katsuo (Bonito) Dashi recommended • Soy Sauce *plus extra •

Dried Harusame (Bean Thread Noodles) • Continental Cucumber *about 160g • Salt • Dried Cut Wakame • Sugar • ‘Ponzu’ *OR 1 & 1/2 tablespoons Soy Sauce & 1 & 1/2 tablespoons Rice Vinegar • Sesame Oil • Toasted Sesame Seeds • Dashi Powder *optional, ‘Katsuo’ (Bonito) OR Kombu (Kelp)

serving Soba Noodles • Chicken Mince *OR Chicken Fillet cut into bite-size pieces • Spring Onion *finely chopped • Sesame Oil • Salt & White Pepper • Shichimi (Japanese Chilli Spice Mix) *I used Homemade Shichimi with Yuzu zest • Water • Potato Starch • Dashi Powder *I used Katsuo (Bonito) Dashi • grated Ginger • Mirin • Soy Sauce