Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bonito teriyaki. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
At our house, we always buy half fillets and eat half as sashimi and the other half as fillets. You can make this recipe with fillets or sashimi bonito. The sauce is flavored on the strong side, so adjust to taste.
Bonito Teriyaki is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Bonito Teriyaki is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have bonito teriyaki using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bonito Teriyaki:
- Prepare 8 fillets Bonito fillets
- Get 4 tbsp ◎ Soy sauce
- Make ready 4 tbsp ◎ Mirin
- Take 4 tbsp ◎ Sake
- Prepare 2 tbsp ◎ Sugar
- Take 1 dash Salt
- Get 1 Katakuriko
- Get 1 Vegetable oil
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. Prepare this salmon under the broiler or on the grill.
Instructions to make Bonito Teriyaki:
- Coat the fish in salt and leave for 10 minutes. Pat dry with paper towels and coat thinly in katakuriko.
- Heat a generous amount of oil in a pan and fry the fish. When one side has browned, turn it over and brown the other side.
- When both sides are cooked, remove the fish from the pan. Wipe off the remaining oil, add the ◎ ingredients, and cook over medium heat.
- When the sauce comes to a boil, return the fish to the pan. Turn the fish to coat both sides in the sauce.
If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove it and serve the crispy skin on the side. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Bonito flakes are dried, paper-thin shaved flakes of tuna. They add a rich seafood taste to the furikake.
So that is going to wrap it up for this exceptional food bonito teriyaki recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
