-
1
Coat the bonito with salt and pepper.
-
2
Mix the ingredients for the dressing.
-
3
We will add heated oil later on so it is useful to have a small bottle handy to store!
-
4
Thinly slice the fresh onions, julienne the shiso leaves, and rinse both in water.
-
5
Drain well, and transfer to a plate.
-
6
You don't have to use fresh onions!
-
7
Add olive oil to a pan, along with slightly thickly-cut garlic over a low heat.
-
8
Once the garlic is aromatic and browns, remove from heat.
-
9
If you transfer it to a bowl with paper towel, it will absorb the excess oil and become crisp.
-
10
Place the bonito slab into the pan and flip it after it has cooked about 5 mm from the surface.
-
11
Remove from the pan after cooking it on the other side.
-
12
(Make sure not to burn it since it is not rinsed with water).
-
13
Add the remaining oil to the dressing kept in the bottle while it's still hot.
-
14
Shake it thoroughly.
-
15
The bottle will become hot, so be careful!
-
16
Slice the bonito into 1 cm portions, and put it on top of the fresh onions and shiso leaves.
-
17
Sprinkle with the garlic chips and dressing, and you are done.
-
18
You can also make it colorful by adding green onions and tomatoes.
-
19
It tastes great with lots of garlic.
