Seared Bonito Fillet with Shuto
| 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 |
作り方
1
Arrange the seared bonito in a bowl and put Katsuo (bonito) Shuto and ginger on the surface of the pieces.
2
Drizzle sushi vinegar and lemon juice then add the rest of the vegetables.
3
Apply white sesame seeds and sesame oil to finish.
コツ・ポイント
Adjust the portions of Katsuo (bonito) Shuto to the size of the Katsuo (bonito) slices.
このレシピで使用しています！
Katsuo (bonito) Shuto
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.