Bonito Steak with Japanese Salad Ingredients Serves 1 Serves 4 Seasonings Serves 1 Serves 4 bonito 60g 240g oil 0.5g 12g (1 tablespoon oil) garlic chive Welsh onion 0.5g 5g 10g 2g 20g 40g *Dressing vinegar dark soy sauce mirin 5g 6g 1g 20g (1 1/3 tablespoons) 24g (1 1/3 tablespoons) 4g (2/3 teaspoon) daikon (Japanese radish) salad spinach seaweed (raw) tomatoes 30g 10g 5g 40g 120g 40g 20g 60g powdered seaweed drink 1g 4g 1 Cut bonito into four 60-g pieces. Squash garlic with the flat of a knife. Cut chive into small round slices. Cut Welsh onion into very fine sticks and soak in water. 2 Pour oil in a heated frying pan and fry the garlic. When you smell its aroma, add bonito and cook over high heat for 2 minutes, then turn over and cook 2 more minutes. 3 Cut daikon into thin strips, add powdered seaweed drink and rub to season. 4 Cut the spinach into bite-size pieces, and soak in cold water to bring out crispness.
5	Boil seaweed briefly and soak in cold water. Cut tomatoes into wedges.
6	Serve the bonito on a dish, top with the Welsh onion and chive and pour the dressing. Add other vegetables on the side.

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