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！
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.