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Deep-fried Bonito

Oct. 27, Fri. 2017

Authentic Japanese Cooking

Deep-fried Bonito

katsuo no tomoage

  • Seafood
  • Other

Difficulty

Ingredients (Serves 4)

200g fillet of fresh bonito
8 shishito peppers
1/4 daikon radish
30 g fresh ginger

Dipping sauce:
200 ml dashi
50 ml mirin
50 ml soy sauce

Breading:
beaten egg
flour
dried bonito flakes

oil for deep frying

Directions

  1. 1. Cut the bonito into bite-sized pieces 2 to 3 cm thick.
  2. 2. Use a brush to apply a layer of flour to each piece of bonito tuna, and coat evenly with beaten egg.
  3. 3. Coat each piece of bonito tuna with plenty of bonito flakes.
  4. 4. Preheat the oil for deep-frying to 180°C, then deep-fry, using chopsticks to move any bonito flakes that come off to the edge of the pot to keep them out of the way.
  1. 5. Deep-fry for about 20 sec, then remove the bonito from the oil.
  2. 6. Lower the oil to 160°C. Deep-fry the shishito peppers uncoated for a few seconds, then remove from the oil and sprinkle with salt.
  3. 7. Arrange the fried bonito and shishito peppers on a serving dish.
  4. 8. Make the dipping sauce: In a pot, combine 200 ml of dashi (made from kombu kelp and bonito flakes), 50 ml of mirin, and 50 ml of soy sauce and heat.
  1. 9. Place grated daikon radish and grated ginger in a dish and pour the dipping sauce over them.