Sashimi is not the only way to enjoy fresh fish. Why not try bonito, now in season, Italian style?
Chef Kuniaki Arima introduces a marinade with green vegetables. The bonito is prepared in the fridge to remove excess water and smell. The sourness of the sauce is adjusted with citrus juice. Arima recommends using “lemon and lime juice with higher acidity as a base and adding orange or amanatsu orange juice.” Using more than one sour ingredient gives depth to the flavor. Serves two.
150 grams of bonito, single slice
2 large leaves of spring cabbage
8 broad beans (soramame)
1/2 spring onion (shin-tamanegi)
1 medium tomato
Marinade (2 tsp soy sauce, 2 tsp balsamic vinegar, 1 small clove onion, 1 anchovy fillet, 1 tsp caper, 1/2 lemon, 1/4 orange, 2 Tbsp olive oil)
Sprinkle bit of sugar on bonito and leave in fridge for a while.
Mix soy sauce and balsamic vinegar and heat in microwave for 10-20 seconds. Thinly slice garlic, chop anchovy.
Squeeze juice from lemon and orange. Add orange pulp into juice. Set aside orange zest.
Mix juice with all other ingredients. Pat dry bonito block and cut in half. Dip in marinade for 15 minutes in fridge.
Cut cabbage leaves in half. Bring water with 1 percent salt to a boil, cook orange zest, beans and cabbage with time lag. Drain and cool. Cut cabbage into width of 3 cm. Remove thin skin from beans. Cut zest into strips.
Thinly slice onion in rounds, immerse in cold water for 5 minutes and drain. Cut tomato into 1-cm dices.
Remove orange pulp. Slice bonito in 8-mm-thick pieces. Mix marinade, cooked vegetables and onion. Place cabbage on plate first. Lay bonito. Place tomato and other vegetables on top. Pour balsamic vinegar to taste.
From The Asahi Shimbun's KashikoiOkazucolumn
- « Prev
- Next »