In the areas near the sea in Fukushima where my grandparents lived, they often make grilled bonito, which is grilled (or deep-fried) bonito and then dipped in pickled sauce.
My grandmother would pickle onions and other vegetables along with the bonito.
It’s easy to make with leftover bonito sashimi and can be used as a side dish the next day.
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INGREDIENTS for Grilled Bonito: 2 servings
- 200g Bonito (skipjack tuna)
- 1/2 (150g) onion
- 60ml (4 tbsp) soy sauce
- 30ml (2 tbsp) mirin
- 30ml (2 tbsp) sake
- 2 tsp ginger (grated)
- 2 tbsp potato starch
- 2 tbsp vegetable oil
INSTRUCTIONS for Grilled Bonito
STEP
Preparation
- Slice the onion thinly and place in a heat-resistant container.
- Peel and grate the ginger.
STEP
Make Pickled Sauce
- Put the soy sauce, mirin, and sake in a small pot and heat over medium heat.
- Pour the sauce into the onion storage container.
STEP
Pan-fry
- Cut the bonito into 1.5cm thick slices. Drain it with paper towel and sprinkle with potato starch.
- Add 2 tablespoons of oil to a frying pan and heat over medium heat. Add the bonito, grill until both sides are browned, and dip into the pickled sauce while it is still hot.
- Add grated ginger and leave for 30 minutes or more to blend flavors. It is delicious even if you eat it the next day.
NOTES
- It’s also delicious if you add garlic instead of ginger.
