Katsuo no tataki orange flavor | Hotel de Mikuni's recipe transcription

Slice the purple onion and Japanese ginger into thin slices, and separate the fruit and juice from the orange. Cut the orange peel into small pieces.

Heat olive oil in a frying pan over medium heat and bake the bonito. When the entire surface is browned, remove it and remove the rough heat.

In the same frying pan, combine the juice of balsemico and orange and simmer until thickened so as not to burn.

Cut the bonito and arrange it in a bowl. Serve purple onions, Japanese ginger, orange fruits and skin, and sprinkle with sauce.