Lightly chopped bonito with egg yolk sauce
You can also eat the egg yolks without melting and place them on top of the bonito and tangle them with the yolks. The rich flavor of egg yolk goes well with bonito.
How to make it
1
Put the ingredients from the dipping sauce into a pot, heat it over a heat to a boil. Transfer to a bowl and when it cools, add the egg yolk and let sit for about 30 minutes to an hour.
2
Cut the bonito into pieces about 8mm thick and arrange them on a plate.
3
Remove the egg yolk from [1] that you have soaked in the dipping sauce in a separate bowl and use a spoon to make it into a drizzle.
4
Pour the bonito fillets with a sauce of [3] and topped with the flowers and sansho pepper to your liking.
Ingredients for 2 people
-
- Used for bonito
- 110g
-
- egg yolk
- 2
-
[Tips]
- White soy sauce
- 100cc
-
- Japanese sake
- 20cc
-
- Mirin
- 30cc
-
- Sansho pepper
- Appropriate amount
-
- For flower topping
- A little
-
- For powdered pepper
- A little
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