You could eat it as sashimi, but perhaps the best way to eat bonitos is “Katsuo-no-tataki” which are slices of lightly-roasted fishskin of bonito fillet.
The fish has to be fresh as sashimi because it is raw in the inside.
The traditional method is to roast it using straws because the temperature is very high, plus it adds the aroma of roasted straws to the bonito, making it sizzling good!
Although it is quite challenging to burn straw in your house, as it could easily lead to fire, you could make “katsuo-no-tataki” using gas burners as well.
Ingredients:
Bonito(Sashimi)
Salt
Onion
Garlic
Green onion
Myoga
Ice and water
Salad oil
1. Sprinkle some salt on bonito and leave it for a while.
I recommend leaving it for at least 10 minutes. Before cooking, it is better to cool the bonito in you fridge so that the center remains rare even after you roast it.
2. Heat oil on a pan over high heat and roast the bonito surface, just like you would for a rare steak.
3. As soon as the surface turns golden brown, remove the bonito from the pan and soak it in iced water.
Remove moisture with kitchen paper and slice it
Place sliced roasted bonito on top of sliced onions.
Sprinkle sliced green onion, myoga (could be replaced by scallion), ginger and garlic on top of it.
Pour some ponzu and you’re done!
It is super easy to prepare, but really tasty.
Cooked on the outside and raw inside.
Lightly roasted bonito on a hot day is the perfect way to prepare for the upcoming summer!
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