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Teriyaki-glazed bonito with vinegared wakame salad

Australian Gourmet Traveller Japanese recipes for teriyaki-glazed bonito with vinegared wakame salad.
Teriyaki-glazed bonito with vinegared wakame salad

Chicken tsukune

Chris Court
6
20M
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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.

Ingredients

Teriyaki glaze
Vinegared wakame salad

Method

Main

1.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.
2.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.
3.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. 

Drink Suggestion: Rich, dark beer such as porter. Drink suggestion by Max Allen

Notes

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