Tosa-Style Seared Bonito with a Garlic Punch
Details
Flame-kissed fish, garlic swagger
Ingredients
Instructions
Prepare the Aromatics
Thinly slice the garlic and onion, and chop the scallions and optional shiso leaves. Grate the ginger. To reduce the sharp bite of the onion, you can soak the slices in cold water for 10 minutes and then pat them dry.
Make the Ponzu Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, citrus juice, and dashi stock. Set aside.
Sear the Bonito
Pat the bonito fillet dry and sprinkle all sides generously with salt. Heat a frying pan or grill over very high heat. Place the bonito skin-side down and sear for 30-45 seconds, until the skin is crispy and the outside is lightly cooked. Quickly sear all other sides for about 15-20 seconds each. The goal is a seared exterior with a raw, ruby-red center.
Ice Bath
Immediately plunge the seared bonito into the bowl of ice water for about 10-15 seconds to stop the cooking process. Remove it and pat it completely dry with paper towels.
Assemble the Dish
Slice the bonito into thick, 1/2-inch pieces and arrange them on a platter. Scatter the sliced onions over the fish, followed by a generous layer of the sliced garlic, grated ginger, scallions, and shiso.
Serve
Drizzle the ponzu sauce liberally over everything. For an even richer flavor, you can let it marinate in the refrigerator for 20-30 minutes before serving. Enjoy immediately.
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