Shuto Recipe with Sake
1 Serving | |
Seared Katsuo (bonito) | 3 slices |
Katsuo (bonito) Shuto | 2 tsp |
Grated ginger | 1 tsp |
Sushi vinegar | 1 tsp |
Lemon juice | 0.5 tsp |
Japanese Myoga (Sometimes called myoga ginger. It's a deciduous perennial plant and only the young, tender flower buds are eaten.) | 0.5 |
Shiso leaf | 1 |
Chopped scallions | As needed |
White sesame seed | As needed |
Sesame oil | As needed |
1. | Arrange the seared bonito in a bowl and put Katsuo (bonito) Shuto and ginger on the surface of the pieces. | |
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2. | Drizzle sushi vinegar and lemon juice then add the rest of the vegetables. | |
3. | Apply white sesame seeds and sesame oil to finish. |
Adjust the portions of Katsuo (bonito) Shuto to the size of the Katsuo (bonito) slices.
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=74