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1
Prepare the bonito block: the fillet is left skin-on. Only fresh, never frozen, bonito is suitable for this preparation. Pat the surface dry. The freshness of the fish is the precondition for everything that follows.
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2
Wara-yaki firing — this is where the dish lives or dies. Ignite the rice straw in a grate or open fireproof vessel; straw burns at extreme temperature and the flame must be furious, not gentle. Hold the bonito block on a long skewer or grill fork, skin-side toward the flame first. Sear each side for no more than 20–30 seconds. The surface chars and colours immediately; the interior must remain completely raw. At-home approximation: broiler on maximum with the fish placed 5 cm from the element, 60–90 seconds per side.
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3
Transfer the seared block immediately to an ice bath. This arrests all heat transfer into the flesh beneath the sear. Hold for 30 seconds, then remove and pat dry.
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4
Slice the block against the grain into pieces of approximately 1 cm thickness. The cross-section reveals the dish's defining contrast: a narrow band of charred, smoke-marked surface giving way to fully raw, glistening flesh. If the interior shows any opacity or warmth, the sear was held too long.
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5
Arrange the slices on a plate or board. Lay raw garlic slices generously across the fish — in Kochi tradition the garlic is a lead ingredient, not a background note, and its quantity should reflect this. Add leek, myoga, and shiso. The garnishes may be lightly pressed onto the surface: the word tataki (叩き, 'striking') refers to this original action of tapping the seasonings into the fish.
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6
Serve the ponzu or tosazu alongside as a dipping component. The acid counterbalances the richness of the bonito and the sharpness of the raw garlic. Taste a dressed slice: smoke, char, raw fish, sharp allium, and citrus acid should register as distinct, simultaneous elements.