TATAKI OF BONITO WITH SESAME SOURCE

In Japan bonito moves in the direction of north from the end of March. About the end of April bonito will begin to pass through Kochi. this time ,called frist bonito and goes to the market in the Kansai eria. Bonito continues to move northward, In autumn, bonito will return from the northern part of Sanriku.

At this time, bonito is called return bonito, It is also different from the first bonito, and taste is the very good.

Ingradients

• Bonito
• Flour
• Sesame
• Egg
• Bread crumbs
• Lemon
• Asparagus
• Tonato
• Miso sauce

Seasoning

•  Canola Oil

How to make

1. Wash the bonito in water and wipe off the water.
2. Fillet bonito and Leave a little bit of blood meat.
3. Cut the bonito into three equal pieces and add wheat flour.
4. Beat the egg and add eggs to bonito.
5. Bread crumbs to bonito.
6. Deep frying with oil.
7. Cut to thickness of 5 mm (0.2 inch).
8. Boil the aspararus.
9. Put a sesame sauce in the dish and serve bonito.
10. Serve asparagus and tomato.

NOT

When you bake it at home, please use a grill or an oven.

 METHOD FOR TREATING FISH

 In case of the tilefish and bonito

A tilefish and the surface skin of bonito are very hard, and of hard skin and soft skin become a double skin.

1.  Scrape the hard skin of the surface from the tail to the head.
2. Remove the scales from the fish.
3. Open the gills lid, and cut it around the gills.
4. Cut the cranial bone of gills, and cut the bone of the root of the mouth side of gills.
5. Catch gills and remove it out of the side of the gills lid.
6. Cut the stomach of the fish, and take out the internal organs.
7. Cut the thin skin along a middle bone.
8. Wash a fish in water, remove the blood and the dirt.
9. Wipe off the moisture.
10. Point the fish ‘s head to the right.
11. Pierce the tip of the kitchen knife to behind the chest fin from the head joint.
12. Cut it diagonally from the upper left to the lower right.
13. Next, turn the fish to the back side.
14. Doing the same work as in ⑫, and cut off the middle bone.
15. Point the fish to the right.
16. Put the tip of kitchen knife in from the back of the head side.
17. Cut along the middle bone to the tail.
18. Put the ventral side of the fish in front.
19. Cut along the middle bone from the ventral to the tail.
20. Separate the fish body.
21. In this worked, bones are left on a piece of the half side of fish.(Then this is two sheets of cut down the fish.)
22. Since the bone remains on the ventral side of the fish, it remove  the bone along the  belly.
23. Turn over the bone side of the fish.
24. Next, doing the same work as ⑮～㉒.
25. Since the bone remains on the ventral side of the fish, it remove  the bone along the  belly.
26. This is a method which cut the fish into three pieces.

HOW TO MAKE SASHIMI

1. After cut the fish into three pieces, pinch the edge of tail, put a kitchen knife (SASHIMI-KNIFE) between the skin of tail side and the meat.
2. Pull the skin direction to you, slide the kitchen knife towards the head.
3. Cut it straight with 1.5cm(0.6in）width.

NOTE

Full size of the bonito is too big, Please buy a size of 1/4 in a supermarket.
If bonito whose freshness has fallen, Cut to dice and simmer with ginger.

SESAME SAUCE

1. Roasted white sesame, Mill in a grinding bowl until it becomes pasty.
2. Put the dengaku white bean paste in the ground white sesame.
3. Put Japanese PONZU(citrus sauce) and, adjust the taste to your liking.

DENGAKU WHITE BEAN PASTE

1. Mix 4 kg (8.82 lb) of white miso , 1440 ml (24 oz) of Japaness sake, 1440 ml (24 oz) of sweet sake, 180 g (6.4 oz) of sugar, 20 egg yolk.
2. It slowly by disolve in Double boiler about cook over a low heat for one hour.

DENGAKU WHITE BEEN  PASTE FOR PERCENTAGE FOR  HOUSEHOLD

1. Mix 400 g(14 oz) of white  miso, 145 ml (2.5 oz) of Japanese sake, 145  ml(25 ml) of sweet sake(Mirinn), 18 g(3 oz)  of sugar, 2 egg yolk.
2. It slowly by dissolve in Double　boiler about cook over a low heat for one hour.

NOTE

Dengaku bean paste eggs also put together when you adjust the seasoning, please mix slowly.
When make many Dengaku miso, it can be keep in the refrigerator for Long times. In this case, please do not put moisture or water into the dengaku miso. If put moisture or water into the dengaku miso, dengaku miso will be decay.

JAPANESE  PONZU  (citrus sauce)

1. Mix 7200 ml (1.5gal) of SUDACH, 7200 ml (15.gal) of YUZU, 14400 ml (3gal) of vinegar, 27000ml (7gal) of soy sauce, 1800 ml (0.5gal) of Tamari(rice soy sauce), 3600 ml (3gak) of sweet sake.
2. Put konbu and dried slice bonito in thick-baked soy sauce and 8 piece of lemon.
3. Put to about 3 months.
4. Soy sauce, ponzu, vinegared etc together and put it for another 3 months.

NOTE

Chick the taste again when it’s finished.

PONZU PERCENTAGE OF HOUSEHOLD

1. Mix 900 ml (1.98 lb) of SUDACH, 900 ml (1.98 lb) of YUZU, 900 ml (1.98 lb) of vinegar, 1620 ml (3.75 lb) of soy sauce, 11 ml (0.02 lb) of Tamari(rice soy sauce), 230 ml (0.51 lb) of sweet sake.
2. Put konbu and dried slice bonito in thick-baked soy sauce and 1/8 piece of lemon.
3. Put to about 3 months.
4. Soy sauce, ponzu, vinegared etc together and put it for another 3 months.

NOTE

When make many PONZU, it can be keep in the refrigerator for Long times. In this case, please do not put moisture or water into the PONZU. If put moisture or water into the PONZU, it will be decay.