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You need Seared skipjack tuna (katsuo).
Prepare Garlic.
You need to prepare stalks Green onion or scallion.
Use Daikon radish.
You need Myoga ginger.
Prepare leaves Shiso leaves.
You need to prepare generous amount Ponzu.

Short Tips:

- The most challenging as well as time consuming thing about cooking is doing every one of the preparation work. You can buy pre-prepped vegetables or prep your active ingredients the day before to reduce the time you are in the kitchen. This is extremely handy if you need to get dinner out in a hurry.

Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick. Lay on a large flat plate so that the slices don't overlap..
Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown. Drain the garlic on paper towels..
Slice the green onion thinly. Grate the daikon radish and drain. Cut the myoga ginger in half, then slice thinly. Finely julienne the shiso leaves..
Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order. Pour over a generous amount of ponzu sauce and it's done..
If you have time before you serve this, cover with plastic wrap and chill in the refrigerator..

Written by Lizzie Streit, MS, RDN. The best live baits to use are sardines and pilchards, but you can also use chum. Experiment as you go to see which is the best bait for the ones in your area. Leave the bait to float on the surface and bottom of the water to attract Bonito. Read the tuna steak with skin on? discussion from the Chowhound Home Cooking food community.

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