Japanese Lightly Broiled Bonito Recipe - Katsuo no Tataki Recipe

Lightly Broiled Bonito.
Ingredients (serves 4): [Katsuo-no-tataki] 1/2 bonito fillet (katsuo) *1/2 bonito fillet is equal to 1 "fushi" - a cut from one bonito. "Fushi" is a 1/4 cut from a single fish. (A half cut is called "hanmi.") 1/2 onion (tamanegi) 2 cloves garlic (nin-niku) 1 piece ginger root (shoga) [Vinegar Sauce] 2 tablespoons soy sauce 2 tablespoons Japanese rice wine (sake) 2 tablespoons vinegar (su), or citrus fruit juice - such as lemon [Garnish] 2 tablespoons chopped radish sprout 2 tablespoons sliced myoga ginger (can be omitted if unavailable)
Preparetion: Mix the ingredients of vinegar sauce.
Directions: 1. Insert 3 or 4 bamboo or barbecue skewers horizontally into the bonito.
2. Broil the bonito until its surface turns white. Be careful not to over broil.
3. In a bowl, prepare iced water. Soak the broiled bonito in the ice water and let it cool quickly.
4. Remove the bonito from the ice water, wipe off excess water.
5. Slice into 1/3inch (8mm) thick pieces.
6. Slice the onion thinly. Cut the garlic into 1/2 clove pieces. Rub the garlic over the plate to transfer its flavor and then mince the ginger and garlic. Mix with the vinegar sauce.
7. Place the bonito and onion on the plate. Pour the vinegar sauce over the bonito and cool in a refrigerator for at least 30 minutes. Just prior to serving, garnish with chopped radish sprout and sliced myoga ginger.
Tips: * If you like a fatt.y cut, buy the "harami" part (cut from the belly of the fish) but if you prefer a leaner cut, choose the "semi" part (cut from the back). Remove any skin before cooking. * The garlic can be sliced and served as a garnish. * If you don't like strong tasting onion, soak it in water to reduce the taste.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz