Not confident making sashimi? Do you find it challenging to make thin slices of raw fish for sashimi platters? Katsuo (bonito skipjack) or maguro (tuna) are two fish that are good to start with in the kitchen. These style of meaty fish have dense flesh and easy to work with. Best of all, when making a sashimi plate for a casual meal at home, one needn't concern themselves with presentation.
While I trained as a chef, when it comes to Japanese seafood I let Shinji do all of the work. This dish is one he put together in a few minutes. In Japan sashimi quality fish comes in different shapes and sizes. Katsuo and maguro often come in long saku filets. Best of all, these are boneless and just need to be sliced. Katsuo may be seared on the outside and sold as tataki-katsuo. The inside is still raw and eaten like sashimi.
Simply slice the katsuo in the thick cuts and lay on a plate. Top with roughly chopped leeks. Season with soy sauce. Shinji added a bit of Japanese mayonnaise and mustard on the side. That's it. Quick, easy, and delicious.
