Teriyaki-glazed bonito with vinegared wakame salad

AT A GLANCE

  • Serves 6 people

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.

  • 2 bonito fillets (about 300gm each), cut into 3cm cubes
  •  
  • Teriyaki glaze
  • 80 ml (1/3 cup) soy sauce
  • 80 ml (1/3 cup) mirin
  • 40 ml sake
  • 30 gm brown sugar
  • 5 gm (1cm piece) ginger, finely grated
  •  
  • Vinegared wakame salad
  • 60 ml (¼ cup) rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • Pinch of white sugar
  • 25 gm dried wakame (see note), coarsely chopped, soaked in cold water for 15 minutes, drained, squeezed of excess water
  • ½ Lebanese cucumber, seeds removed, thinly sliced
  • 1 tsp sesame oil
  • 1 spring onion, thinly sliced
  • For topping: chilli powder (optional)
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. 

Topics:

WAKAME, CUCUMBER, SALAD, JAPANESE, SNACK, SAKE, BONITO, MIRIN, SPRING, GINGER, SEAFOOD, FISH, DRINK SUGGESTION

Recipe:

LISA FEATHERBY AND ALICE STOREY

Photography:

CHRIS COURT

Styling:

MEGAN MORTON

Drinking Suggestion:

RICH, DARK BEER SUCH AS PORTER. , suggested by MAX ALLEN

FEATURED IN

Sep 2013

Sep 2013

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