 
| bonito (fillet) |
300g |
| Garnishes |
grated daikon (Japanese radish) |
1/2 cup |
| ringed chives |
1 tablespoon |
| ginger root |
30g |
| grated garlic |
small amount |
| Myoga (Japanese ginger) |
2 heads |
| Soy-flavored dressing |
vegetable oil |
1/3 cup |
| vinegar |
1 1/2 tablespoons |
| lemon juice |
1 1/2 tablespoons |
| Japanese mustard |
1/2 teaspoon |
| soy sauce |
1 1/2 tablespoons |
| Salt and pepper |
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１Remove the skin from the ginger root and cut into needle-thin sticks. Cut the Myoga into thin strips and soak them in water.
２Combine the ingredients for the dressing in a bowl and mix well.
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１Lightly sprinkle the bonito with salt. Pierce the fish with four iron skewers and hold it over a flame for a short while to lightly roast the entire surface.
２Dip the fish in ice cold water and dry the surface. Cut into thin slices.
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Place the fish on a plate, top with garnishes and pour the dressing over the dish.
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Tsuji Gourmet Academy | Recipes
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