Bonito Steak
Ingredients: Katsuo Fillet, sashimi-grade bonito, Vegetables Oil, Salt, Black Pepper, Garlic Cloves · 20 min cook time · 310kcal · ₩9,970
Ingredients
200g Katsuo Fillet, sashimi-grade bonito, 1tbsp Vegetables Oil, 1pinch Salt, 1pinch Black Pepper, 2ea Garlic Cloves, 2tbsp Spring Onion Leaves, chopped, 1.5tbsp Soy Sauce, 1tbsp Black Vinegar, 1tbsp Mirin, 0.5tsp Ginger Root, grated, 50g Baby Spinach or Watercress, 50g Mizuna Greens or substitute: any leafy vegetables that have a mild flavor, 2ea Cherry Tomatoes
Instructions
1. Lightly salt each side of the sashimi-grade fresh bonito fillet and sprinkle on the black pepper.
2. Slice the garlic cloves with a mandoline slicer. With a bamboo stick, remove any sprouts since they easily burn.
3. Heat a pan on low heat. Put the sliced garlic cloves into the pot and add the vegetable oil. Sauté it until golden brown. When the moisture is removed, it becomes crunchy. The garlic chips also go great with beef steaks or salads.
4. Place the garlic chips onto a paper towel.
5. Bring the heat to medium-high. Place the bonito fillet into the heated pan. Using tongs, flip the fillet over and sauté on each side. Brown the bonito for a total of 2 to 3 minutes. Cook until desired, but we recommend making it medium rare.
6. Remove and place it onto a cooling rack.
7. Cut the bonito fillet. The thickness should be about 1 cm or slightly more. If the cuts look too rare, you can cook the fillet again.
8. Place the slices onto a plate along with the side vegetables. Top with a generous amount of chopped spring onion leaves.
9. Crush the garlic chips and then distribute.
10. Heat a pan and add the soy sauce, black vinegar, mirin, and grated ginger root. Stir to combine and bring it to a boil.
11. Ladle the sauce over the bonito steak.
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