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1
Impale the bonito loin lengthwise on two or three heavy metal skewers, running them parallel through the flesh so the loin is held firmly and can be rotated without slipping. The skewers must grip the loin securely — any looseness will make rotation over the flame uneven.
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2
Ignite the first bundle of dried rice straw over a fireproof wara-yaki stand. When the flame reaches its peak intensity — a high, roaring column of clean flame — hold the skewered loin directly over it, rotating continuously. The exterior must char deeply on all sides within the 1–2 minutes of peak burn; the cook should see a firm, blackened crust form across the skin and flesh surfaces while the loin's core remains entirely unaffected by heat. This is where the dish lives or dies: insufficient heat produces a grey, steamed surface rather than a true char; excess time in the flame cooks the interior and reduces the preparation to grilled fish. Move to a second straw bundle if additional surface area requires searing.
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3
Immediately plunge the seared loin into the prepared ice water (shimeru). Hold it submerged until the loin is cold throughout — felt by pressing the thickest part, which must yield no residual warmth. Remove and pat dry.
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4
Combine shoyu, citrus juice, and mirin to make the tataki no tare. Taste: the citrus acid must be clearly present against the shoyu's salinity, bridging char and raw flavours.
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5
Slice the cold loin at a diagonal angle into cuts of 8–10 mm thickness. Each slice must display a visible outer ring of charred, smoke-darkened flesh against a completely raw, clean interior. Thin slices collapse this contrast and are incorrect.
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6
Arrange the slices on a bed of ice. Pile the rinsed new garlic slices, myoga, and green onion alongside. Serve the tataki no tare in a separate vessel. Guests season each slice individually at table.