Salted Seared Bonito

Name: Salted Seared Bonito
Yield: 2 servings
Cuisine: American
Ingredients: 1 slab Raw bonito (sashimi-grade); 1 tsp Salt (seasoning salt); 1 tsp Vegetable oil; 1 Bed of your choice of greens

cookpad.japan @cookpad_jp

When I visited Kochi prefecture (in Shikoku), I became a huge fan of salted seared bonito and now make it at home often. You can eat it as is - no need for ponzu sauce.

When I used seasoning salt, the bonito came out with an aromatic finish. Regular salt is also fine. Be careful not to overcook the bonito. Recipe by Fukkarinko

When I visited Kochi prefecture (in Shikoku), I became a huge fan of salted seared bonito and now make it at home often. You can eat it as is - no need for ponzu sauce.

When I used seasoning salt, the bonito came out with an aromatic finish. Regular salt is also fine. Be careful not to overcook the bonito. Recipe by Fukkarinko

cookpad.japan @cookpad_jp

When I visited Kochi prefecture (in Shikoku), I became a huge fan of salted seared bonito and now make it at home often. You can eat it as is - no need for ponzu sauce.

When I used seasoning salt, the bonito came out with an aromatic finish. Regular salt is also fine. Be careful not to overcook the bonito. Recipe by Fukkarinko

When I visited Kochi prefecture (in Shikoku), I became a huge fan of salted seared bonito and now make it at home often. You can eat it as is - no need for ponzu sauce.

When I used seasoning salt, the bonito came out with an aromatic finish. Regular salt is also fine. Be careful not to overcook the bonito. Recipe by Fukkarinko

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Ingredients

2 servings

1slab Raw bonito (sashimi-grade)
1 tspSalt (seasoning salt)
1 tspVegetable oil
1Bed of your choice of greens

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Steps

1

Evenly rub salt into the bonito on both sides.
2

Heat oil in a pan and sear for 5 seconds on each side immediately after salting.
3

Slice into bite-sized pieces. Arrange on top of the bed of greens.