Seared Bonito and Green Onion Salad with Korean All-Purpose Seasoning

Name: Seared Bonito and Green Onion Salad with Korean All-Purpose Seasoning
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Bonito sashimi (seared bonito); 1/2 Onion (sliced); 1 pack Daikon radish sprouts; 3 tbsp Green onion, finely chopped; 3 tbsp Korean all-purpose seasoning

cookpad.japan @cookpad_jp

Even a person who doesn't like blueback fish liked this dish. I used stock vinegar gochujiang as a dressing. Late season bonito is more delicious than early season bonito in September. This is a bonito variation that's a bit different from usual for this season.

Korean all-purpose seasoning can be stored in the refrigerator for up to 1 month, so it's pretty convenient to mix up a batch. Just toss it in as a dressing! To keep the crisp feel of the green onions, toss with the dressing right before serving. Recipe by kebeibiko

cookpad.japan @cookpad_jp

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Ingredients

3 servings

200 gramsBonito sashimi (seared bonito)
1/2Onion (sliced)
1pack Daikon radish sprouts
3 tbspGreen onion, finely chopped
3 tbspKorean all-purpose seasoning

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Steps

1

Cut the bonito into 5-7-mm wide pieces (you can also use bonito that's been sliced for sashimi). Thinly cut the green onion along the grain, then soak for 10 minutes in water. Drain the moisture in a strainer.
2

Combine all the ingredients in a bowl and mix together. Or, drizzle the sauce on top, as shown in the picture. It's a thick sauce, so it works nicely as a dressing.
3

Sashimi Salmon version: This is a salad made with salmon, red onions, and fresh basil, also made with the sauce as a dressing.