Japanese Katsuo Tataki Salad with Miso and Ponzu Dressing

Found a premade katsuo tataki at a Japanese grocery store. It's basically a nice piece of boneless bonito fish that's been seared and smoked with straw fire. There's no need to further cook it, simply slice and enjoy, sometimes with other ingredients and dressing to double up the flavors.

I would love to utilize such treasure find for a salad recipe. If you can't get a hold of premade katsuo tataki, I do have an earlier recipe with easier steps for fish tataki. Otherwise, a simple sashimi grade hearty fish would also work here.

Japanese katsuo tataki salad with miso and ponzu dressing - 

Ingredients (about 2 portions)?

• 200 grams katsuo tataki
• 2 loosely packed cups salad greens
• 1 1/2 loosely packed cups mitsuba leaf
• 10 cherry tomatoes

Dressing:

• 1 tablespoon white miso
• 3 tablespoons ponzu
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon toasted white sesame seeds

How?

Mix all the ingredients listed under the "dressing" section and make sure the sugar has been mostly dissolved.

Slice the fish to thick pieces. Two alternatives, you can make the simple tataki from scratch or simply use sashimi grade fish.

Arrange salad greens and mitsuba leaves on serving plates. I love the aroma of mitsuba, otherwise you can use mizuna or even baby arugula as substitutes. 

Slice cherry tomatoes in half and arrange on the leafy greens. Arrange fish slices all over.

Pour some dressing on top, simple and easy.

Talking about the katsuo tataki I've got here, I saw an even fancier variety using Japanese amberjack at a high-end local market. The flesh looked so delicious, but when I checked the price tag, perhaps some other time.

Extended reading:

• Tuna tataki coated with double roasted white sesame seeds