This is a really tasty seared bonito recipe passed down to me by my mother.Make sure not to over cook the fish since it won't be cooled in cold water. But it still tastes great even if you burn it a little. This is a recipe I recommend that will get loads of compliments from your friends. Recipe by Mya-kom

I added grated radish to my usual seared bonito dish!I recommend you use a lot of ginger and green onion! Recipe by U-tan0141

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

I had some leftover fish, so I made this.You cook the fish into small pieces before cooking it, so it cooks surprisingly quickly. Avoid overcooking it.While cooking, add thyme or rosemary for a twist. I also cooked potatoes in the empty space of the pan. Recipe by Yacchi-san

I made my own version of my mom's old recipe.This is simple so I don't have any tips. I posted my family's two favorite dressings, but please feel free to enjoy it with whatever you like, such as ponzu sauce. Recipe by *ai*

As it was bonito season, I came up with a tasty way to consume them seared.Be careful not to overcook the bonito. If you're using a light ponzu sauce, you may want to add a bit of soy sauce for more flavor. Recipe by humming_m

-I thought up a different way to enjoy tuna sashimi using ingredients that can be found in any household.Since the flavor is simple and easy to eat, even the elderly or guests will enjoy this dish.-Basically, don't overcook it. The point is not to cook the sashimi, but to brown the sesame seeds.-You could also add your choice of vegetables, such as sprouts or radish sprouts.-The fragrance and savoriness of the sesame seeds are a simple touch to increase the richness of the fish. Recipe by putimiko.

Bonito is similar to tuna in texture and flavour but is a lot smaller and in Spain is typically cooked in a tomato sauce or marinated. You could use this marinade with any kind of blue fish and it also works with chicken. Keeps for a few days in the fridge and it can be eaten warm or cold.

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

My children just love this and eat it up, so I decided to upload the recipe.There is no garlic or vinegar in the bonito marinade, so it's easy for children to eat too. For 4 servings. Recipe by Kyoku

This is my family's favorite dish.Hamachi Yellowtail, buri skipjack, or any fatty fish will do as a delicious substitute. Recipe by Asamato

Up until now, I had only cooked green peppers with pork, so this time, I tried making a dish with just green pepper.If you overcook the green pepper, it will wilt.I think green peppers are delicious when they are cooked to the point where they still have a bit of crunch left. Recipe by Hokkori-no