This is a simple fry where bonito tataki is sandwiched with ume (Japanese plum paste) and shiso leaf, coated, and then pan-fried with minimal oil. There's no worry about undercooking, and it's refreshing yet filling. This dish with its bright flavor is perfect as a snack or with rice.
Ingredients
Main Ingredients (2 servings)
- Bonito Tataki 250g
- Shiso Leaves (to taste)
- Egg 1
- Water 1 tbsp
- All-Purpose Flour 4 tbsp
- Panko Breadcrumbs (to taste)
Seasonings
- Ume Paste Tube (to taste)
Steps
- Make diagonal cuts in the Bonito Tataki to slice it into 3-5mm thick pieces. This is the key! For frying, slicing diagonally to create slightly larger pieces will result in a good thickness when layered, making it more satisfying to eat.
- Spread Ume Paste Tube onto the center of one slice of the thinly sliced Bonito Tataki, then sandwich it with another slice of Bonito Tataki.
- Trim the stems off the Shiso Leaves.
- Place the sandwiched Bonito Tataki on top of a Shiso Leaf, fold it in half, and wrap the entire piece with the Shiso Leaf, keeping the shiso side facing outwards. This is the key! Wrapping with shiso leaf helps it adhere well to the bonito on the outside, creating a beautiful appearance.
- In a bowl, combine 1 Egg and 1 tbsp Water, and mix well until fully incorporated.
- Add 4 tbsp All-Purpose Flour to the beaten egg mixture and mix until smooth to create a batter. This is the key! Making the batter beforehand eliminates the need to coat with flour and egg separately, allowing for easier preparation.
- Spread Panko Breadcrumbs on a flat plate.
- Dip the Bonito Tataki wrapped in shiso leaf into the batter, letting any excess drip off.
- Place the batter-coated Bonito Tataki onto the Panko Breadcrumbs and coat evenly and firmly.
- Heat about 5mm to 1cm of oil in a frying pan over medium heat.
- Drop a small amount of Panko Breadcrumbs into the oil to check if it's hot enough; when it sizzles, carefully place the panko-coated Bonito Tataki into the pan.
- Cook for about 2.5 minutes on one side until golden brown, then flip and cook the other side. This is the key! Since bonito tataki can be eaten raw, cooking until both sides are golden brown and the coating is crispy is sufficient, ensuring it's cooked through and delicious without worry.
- Once both sides are golden brown, remove from the frying pan and drain off excess oil.
- Plate and serve. It's ready!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。