Salted Seared Bonito
Salted Seared Bonito

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, salted seared bonito. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Bonito Tataki (Seared Bonito) is the representative sashimi dish of Kōchi prefecture. When the bonito skin is seared and charred, it gives an appetising aroma to the sashimi. Slice the fillets thicker than usual sashimi slices and eat them with ponzu dressing.

Salted Seared Bonito is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Salted Seared Bonito is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook salted seared bonito using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Salted Seared Bonito:
  1. Prepare 1 slab Raw bonito (sashimi-grade)
  2. Take 1 tsp Salt (seasoning salt)
  3. Take 1 tsp Vegetable oil
  4. Get 1 Bed of your choice of greens

Place fillet into the fridge to completely cool. Place fillets into a deep tray and cover with tightly with cling film. Dissolve the salt an sugar in the water. Remove the fish from the brine and set on a rack over a tray, skin side down.

Steps to make Salted Seared Bonito:
  1. Evenly rub salt into the bonito on both sides.
  2. Heat oil in a pan and sear for 5 seconds on each side immediately after salting.
  3. Slice into bite-sized pieces. Arrange on top of the bed of greens.

Bonito is a serious business in Kochi and the locals like to eat it seared (katsuo no tataki). As long as it's cooked over straw fire, that is. The smoky flavours of the burnt straw lend the dish a complex taste which can't be matched by gas-stove-cooked tataki. This is a cooking method which goes back generations. Pass fillet lightly over high open flame one side at a time until red flesh on surface turns white and skin is singed.

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