Sawachi Ryori

To prepare Dashi: Gently wipe the Kombu with a damp cloth. Place Kombu in Water in a pot and let steep for 30 minutes. Heat the pot over medium-low heat, removing the Kombu just before the Water comes to a boil. Bring the Water to a boil, then remove from heat. Add Katsuobushi and let steep for 5 minutes. Strain the Dashi through a fine-mesh sieve, discarding the Katsuobushi.

To prepare Katsuo no Tataki: Sear the Katsuo fillet over a very high flame or charcoal grill for 30 seconds to 1 minute per side, just until the exterior is browned and crispy, leaving the interior raw. Immediately plunge the seared Katsuo fillet into ice water to stop the cooking process. Pat dry thoroughly with paper towels. Slice the Katsuo fillet thinly against the grain, about 0.5 cm thick.

For Tataki Garnish: Thinly slice the Scallion (green part), Ginger, and Garlic. Arrange the sliced Katsuo no Tataki on a serving plate, then artfully top with the sliced Scallion, Ginger, and Garlic. Serve with Ponzu sauce on the side.