Name: Teriyaki-glazed bonito with vinegared wakame salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 bonito fillets (about 300gm each), cut into 3cm cubes; Teriyaki glaze; 80 ml soy sauce (1/3 cup); 80 ml mirin (1/3 cup); 40 ml sake; 30 gm brown sugar; 5 gm ginger, finely grated (1cm piece); Vinegared wakame salad; 60 ml rice vinegar (¼ cup); 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)

Teriyaki-glazed bonito with vinegared wakame salad

Australian Gourmet Traveller Japanese recipes for teriyaki-glazed bonito with vinegared wakame salad.

Serves 6

Prep

20M

Cook

30M

Total

50M

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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.

Ingredients

2 bonito fillets (about 300gm each), cut into 3cm cubes

Teriyaki glaze

80 ml soy sauce (1/3 cup)

80 ml mirin (1/3 cup)

40 ml sake

30 gm brown sugar

5 gm ginger, finely grated (1cm piece)

Vinegared wakame salad

60 ml rice vinegar (¼ cup)

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)

Method

Main

1.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.

2.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.

3.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.
Drink Suggestion: Rich, dark beer such as porter. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Megan Morton

Ingredients

Method

Main

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