Katsuo Tataki

Pat the katsuo loin very dry with paper towels. Sprinkle sea salt evenly over all surfaces of the katsuo.

Heat a heavy-bottomed pan or a grill pan over very high heat until smoking. Sear the katsuo loin for 30-45 seconds per side, rotating to sear all four sides, until the exterior is browned and crispy but the interior remains raw. Alternatively, use a kitchen torch to sear the exterior.

Immediately transfer the seared katsuo to an ice bath for 1-2 minutes to stop the cooking process and cool it rapidly. Remove from the ice bath and pat completely dry.