Chef Hida and announcer Goto-san collaborate to create a summer-perfect salad using fresh bonito from Fukushima. The seared bonito, with its fragrant, crispy skin, is paired with a refreshing sauce made from colorful tomatoes and cucumbers from Iwaki. This dish showcases professional techniques and is sure to whet your appetite.
Ingredients
Main Ingredients (2 servings)
- Bonito
- Tomatoes
- Cucumber
- Basil
- <b>Bonito Flakes (Katsuobushi)</b> (to taste)
Seasonings
- Salt
- Olive Oil
- White Wine Vinegar
Steps
- Sprinkle salt all over the bonito.
- Sear the skin side of the bonito with a torch. At home, you can also pan-sear the surface. (Key Tip!) Thoroughly searing the skin enhances the aroma and savory richness of the fat.
- Cut the tomatoes into bite-sized cubes, matching the size of the bonito.
- Cut the cucumber into bite-sized cubes, the same size as the tomatoes.
- Place the cut tomatoes and cucumber in a bowl, sprinkle with a little salt, and mix.
- In a separate bowl, combine basil, olive oil, salt, and white wine vinegar, and mix well to create the sauce. (Key Tip!) Chop the basil roughly and leave some texture in the vegetables for a delicious result.
- Line the serving dish with the vegetables prepared in Step 5.
- Cut the seared bonito into bite-sized pieces. (Key Tip!) Slightly thicker pieces are more delicious than very thin slices.
- Arrange the cut bonito over the vegetables in the serving dish.
- Drizzle the sauce prepared in Step 6 over the arranged bonito and vegetables.
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