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Teriyaki-glazed bonito with vinegared wakame salad

The pairing of salty-sweet teriyaki sauce with the rich char-grilled meat of bonito is a perfect combination. Soak the wooden skewers in water for half an hour before using them to prevent them burning.

You'll need

2 bonito fillets (about 300gm each), cut into 3cm cubes   Teriyaki glaze 80 ml (1/3 cup) soy sauce 80 ml (1/3 cup) mirin 40 ml sake 30 gm brown sugar 5 gm (1cm piece) ginger, finely grated   Vinegared wakame salad 60 ml (¼ cup) rice vinegar 2 tbsp soy sauce 1 tbsp mirin Pinch of white sugar 25 gm dried wakame (see note), coarsely chopped, soaked in cold water for 15 minutes, drained, squeezed of excess water ½ Lebanese cucumber, seeds removed, thinly sliced 1 tsp sesame oil 1 spring onion, thinly sliced For topping: chilli powder (optional)


  • 01
  • For teriyaki glaze, stir ingredients in a small saucepan over medium heat until sugar dissolves, reduce heat to low and simmer until sauce is thick (18-20 minutes), then set aside to cool.
  • 02
  • For vinegared wakame salad, bring vinegar, soy sauce, mirin and sugar to the simmer in a small saucepan over medium heat, then set aside to cool. Place wakame and cucumber in a bowl, pour pickling liquid over and set aside for 30 minutes to pickle. Drain, drizzle with sesame oil and top with onion and chilli powder just before serving.
  • 03
  • Preheat a char-grill, thread 2 pieces of bonito onto each wooden skewer, brush with teriyaki glaze and grill in batches, turning once, until golden and cooked through (4-6 minutes). Brush with extra teriyaki and serve hot with vinegared wakame salad.

Note Dried wakame is available from Japanese and Asian grocers. 

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, dark beer such as porter.

Featured in

Sep 2013

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