Welcome to the fourth of a series of articles spotlighting select Japanese recipes from the new anime series, Isekai Izakaya Nobu! Whether you’re a fan already or have just stumbled upon the show, one thing is for sure: the dishes of gourmet anime Isekai Izakaya ~Koto Aitheria no Izakaya Nobu~ look absolutely amazing! Japanese star chef Ryuta Kijima created simple recipes based on the food served at Izakaya Nobu itself, for you to cook in your own kitchen at home. (Even if you're not a giant anime fan, you're still bound to enjoy these authentic Japanese foods!)
In the latest episode, Nobu’s faithful patrons get a taste of a classic Japanese dish called katsuo tataki. Katsuo means “bonito” and a fish that holds a particularly prominent spot in Japanese cuisine – most people have heard about bonito flakes at the very least and it is one of the most common base ingredients to make soup!
Of course, a lot of fish is enjoyed raw in Japan but to make tataki, the bonito is lightly seared from all sides. That makes for a grilled crust with a raw core and is an irresistible combination of flavors and texture!
Katsuo tataki is a versatile dish that can be enjoyed in pretty much any season and for any occasion. Savor it cold over salad during the hot summer months, with a piping hot bowl of white rice, or snack on it while enjoying a cold drink! It works great both as a snack and main fish.
As usual, chef Ryuta Kijima takes this classic way of cooking bonito one step further by adding a crunchy, deep-fried crust. This creative quirk makes the deep-fried bonito a great dish for those who are wary of raw fish, but even sashimi veterans are sure to fall in love with it! Let’s get right to it!
Makes 2 servings
・2 perilla leaves (beefsteak plant)
・3 tablespoons salt
1. Wrap the cabbage with the perilla leaves and cut into fine strips.
2. Cut the bonito into pieces that are easy to deep-fry.
3. Season the bonito pieces with salt.
4. Coat the bonito with flour, dip them in the beaten egg, and coat them with the breadcrumbs.
5. Let the coated bonito pieces rest for 5 minutes so that the coating settles.
6. Heat the frying oil to 190°C (374°F).
7. Put the coated bonito in the oil and fry for about one minute until golden brown.
8. Once fried, turn off the heat and cut the bonito into bite-sized slices immediately so that it cools down.
9. Arrange on a plate with the cabbage, perilla, mayonnaise, soy sauce, and wasabi as desired. Itadakimasu!
With these quick and easy recipes, you can bring both the taste and atmosphere of Izakaya Nobu to your own kitchen. Whether you enjoy this traditional dish all by yourself or treat friends and family to a healthy, yummy meal, don’t forget to savor it alongside a nice drink!
*Prices and options mentioned are subject to change.
*Unless stated otherwise, all prices include tax.
Share this article.
Feature: Recommended for long stays too! Hotels near Haneda Airport and Narita Airport
Escape the Concrete Jungle! 5 Stunning Beaches on the Outskirts of Tokyo Perfect for Summer
5 Best Sunflower Fields Near Tokyo: Spectacular Scenic Views in Tokyo, Kanagawa, and Chiba (2021 Edition)
Hiking in Tokyo: 5 Best Day Hikes For Beginners While Visiting Japan
Numazuko Kaisho in Ueno: Good Quality, All-You-Can-Eat Seafood for Just US$12!?
Ikebukuro Station Area Guide: Top 15 Spots When You Escape the Station's Maze!
(Video) Walking Tour along Narita Omotesando - Quaint Historical Village near Narita Airport!
Overflowing Salmon Roe Rice Bowls: Tokyo's Best 4 Places to Eat Kobore Ikura Don!
- #best ramen tokyo
- #what to buy in ameyoko
- #what to bring to japan
- #new years in tokyo
- #best izakaya shinjuku
- #things to do tokyo
- #japanese nail trends
- #what to do in odaiba
- #onsen tattoo friendly tokyo
- #best sushi ginza
- #japanese convenience store snacks
- #best yakiniku shibuya
- #japanese fashion culture
- #best japanese soft drinks