Bonito tataki ｜ Our Regional Cuisines
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Image provider: Tosa Traditional Food Study Group
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Image provider: Tosa Traditional Food Study Group
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source : Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group
RECIPE
Ingredients (For 4 persons)
- Fillet of bonito 300g
- salt 1／2 tsp.
- Yuzu Vinegar 1 tbsp.
- soy sauce 3 tbsp.
- green onion 1 stick (20g)
- onion a pinch
- garlic 4-5 grains
How to cook
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1. Cut the fish into 3 pieces, cut the meat into back (on-bushi) and belly (men-bushi) pieces, place on a grill (or put on a fish skewer), hold over a flame and grill on 3 sides.
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2. Cut into thick slices.
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3. On a cutting board, sprinkle salt, pound, then sprinkle with half of the yuzu vinegar and soy sauce, pound lightly, and place on a plate.
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4. Sprinkle thin slices of garlic over the bonito, and sprinkle with small pieces of spring onion and thin slices of onion, if desired. Drizzle with remaining soy sauce and vinegar.
Recipe Arrangements
The method of preparation differs from region to region, and the amount of condiments used on top varies, including shiso leaves, leaf garlic, and konatsu peels, but garlic is always the only ingredient used.
provider : "Tosa no Shokutaku," "Tosa no Shokutaku," (The Tosa Traditional Food Study Group)
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
