Braised bonito cubes
It's best to use the tail of the bonito if possible. The flavor is quite strong, so it's a great side dish to have on hand and goes well with rice.
The "boil and cool" step allows the flavor to soak into the ingredients. This is an important step, so don't skip it.
The "boil and cool" step allows the flavor to soak into the ingredients. This is an important step, so don't skip it.
How to make it
1
Cut the bonito into bite-sized pieces, place it in a bowl, sprinkle 1 tablespoon of salt on it, rub it with your hands, and leave it for about 20 minutes to remove moisture and the fishy smell of the blood
2
Boil water and boil (1) for about 1 minute, then drop into ice water
3
Place [A] and the marbled bonito in a frying pan and heat. Once boiling, cover with aluminum foil
4
After boiling for about 5 minutes, remove from heat, remove the aluminum foil and let cool. After cooling for 5 minutes, cover with the lid again and put back on the heat. Repeat this boiling and cooling process 3-4 more times
5
For the fifth time, remove the lid and boil quickly over high heat. When the liquid has evaporated, it's done
Ingredients for 4 people
-
- Katsuo
- 1 fence (300g)
-
- salt
- 1 tablespoon
-
[A]
- Alcohol
- 100cc
-
- Mirin
- 50cc
-
- soy sauce
- 50cc
-
- Needle ginger
- 10g
[PR]
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