Culinary Studio Culinary Art
Ingredients
| Bonito Sashimi (Back Fillet) |
Approx. 200g fillet |
| Bacon |
2 slices ... Cut into 5mm strips |
| Garlic |
1 clove ... Thinly sliced |
| Salad Oil |
2 teaspoons |
Vegetable Garnish
| Chives |
As needed ... Cut into 2cm lengths |
| Broccoli Sprouts |
As needed |
Mayo-Pon Sauce
| Mayonnaise |
1 tablespoon |
| Ponzu Sauce |
1 tablespoon or more |
Instructions
- In a frying pan, heat salad oil and sauté the bacon and garlic until crispy without burning. Remove and drain on paper towels.
- Using the same pan, sear the surface of the bonito until it develops a fragrant char. Remove, pat off excess oil with paper towels, and chill in the refrigerator.
- Slice the bonito and plate it. Garnish with chives and broccoli sprouts.
- Serve with , and top with the sautéed bacon and garlic from step 1.