Weight: 2 persons
Preparation time: 20 minutes
Production time: 15 minutes
Ingredients: bonito (Muyu/Chaiyu)160g, Jiang Mo 30g, sliced garlic 20g, Polygonum hydropiper 20g, minced onion 30g, wasabi10g, a little chrysanthemum and soy sauce each.
Method:
(1) Cut bonito into long fillets and put them on with a steel needle.
(2) Burn the bonito fillet with strong charcoal fire until the surface is burnt, and then quickly put it into ice water to cool.
(3) Take out the bonito slices, dry them with a cloth and cut them flat.
(4) Put bonito slices into a plate, and add Polygonum hydropiper and chopped green onion for ornament and seasoning. (5) Serve with ginger, garlic slices, wasabi, chrysanthemum and soy sauce.
Tips:
Before charcoal burning, enough ice water should be prepared for supercooling to keep the original state and taste of bonito. In addition, the barbecue time should be controlled accurately to avoid burning and affecting the taste. A common way to eat bonito in Japanese cuisine: bonito.
Slap the bonito meat loosely with the back of a knife, season it a little, and then roast the bonito skin on the surface to golden brown with very urgent and fierce firewood, but the fish is not fully cooked. Soak in cold water immediately after baking and dry quickly. Then, add onion, ginger, soy sauce, garlic and so on. Dip it in "Ponzu" (a synthetic vinegar, which is made by adding equal amount of soy sauce to citrus juice such as lime and orange, and then adding seasonings such as sweet cooking wine, sliced bonito and kelp for seasoning).
The literal translation of bonito is bonito fight ~ we translate it into half-baked bonito ~ or half-baked bonito or silver-skinned bonito.
Exercise:
1 Slice onion, garlic, red pepper, half shredded ginger and half plastered with mud.
2. The radish is rubbed with mud, the bonito skin is below, and the iron skewers are all baked by fire.
3 Add ice water after discoloration, dry the water, and cut the leather into pieces with a thickness of 1cm. 4 plates of bonito slices, sprinkled with shallots, garlic slices, ginger, radish sauce, red pepper and vinegar sauce.