AT A GLANCE
The pairing of salty-sweet teriyaki sauce with the rich char-grilled meat of bonito is a perfect combination. Soak the wooden skewers in water for half an hour before using them to prevent them burning.
|01||For teriyaki glaze, stir ingredients in a small saucepan over medium heat until sugar dissolves, reduce heat to low and simmer until sauce is thick (18-20 minutes), then set aside to cool.|
|02||For vinegared wakame salad, bring vinegar, soy sauce, mirin and sugar to the simmer in a small saucepan over medium heat, then set aside to cool. Place wakame and cucumber in a bowl, pour pickling liquid over and set aside for 30 minutes to pickle. Drain, drizzle with sesame oil and top with onion and chilli powder just before serving.|
|03||Preheat a char-grill, thread 2 pieces of bonito onto each wooden skewer, brush with teriyaki glaze and grill in batches, turning once, until golden and cooked through (4-6 minutes). Brush with extra teriyaki and serve hot with vinegared wakame salad.|
Note Dried wakame is available from Japanese and Asian grocers.
RICH, DARK BEER SUCH AS PORTER. , suggested by MAX ALLEN