Ya-Ko or Tataki

Mrs. Ken Sayegusa

• 1 pound fresh aku or katsuo
• 1 lemon or lime
• Salt, gourmet powder and shoyu to taste

Prepare fish by removing the dark section and cutting fish into 3 or 4 rectangular slices, 1 inch thick. Place slices on grill and “singe” on both sides over flame or heat. “Singe” no more than 1/8″ on both sides while the center remains raw.

Slice fish into 1/4″ thickness and arrange on cutting board as in sashimi but not too close together. Squeeze lemon juice evenly and thoroughly over cut slices until raw middle sections turn dull pink. Sprinkle and pat salt, gourmet powder and shoyu on them, and marinate well.

Arrange on platter and serve chilled with one of the following garnishes–lemon wedges, grated ginger, minced green onion, minced shiso leaves.