Bonito Kakuni (Simmered Diced Bonito)
Bonito Kakuni (Simmered Diced Bonito) is a diced bonito fillet cooked in sweet soy-flavoured sauce with shredded ginger. It goes so well with rice. Bonito Kakuni is also a great as nibbles to go with sake, beer and other non-sweet drinks. It is very easy to make and keeps well in the fridge. Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250g/0.6lb bonito fillets (, cut into 2cm/¾” cubes (note 1))
- 1 tbsp julienned ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 ½ tbsp sake
- ½-1 tbsp sugar
- 2 ½ tbsp water
Instructions
- 1
Boil water (not in ingredients) in a saucepan. Add bonito pieces and cook for about 30 seconds or so until until the surface of the fish pieces becomes completely white. Drain.
- 2
Add the Sauce ingredients, blanched bonito pieces and ginger in a saucepan and cook over medium heat.
- 3
Cook for 10–15 minutes until the sauce almost evaporates.
- 4
While cooking, occasionally shake the pan so that the sauce coats bonito pieces evenly. If necessary, use a spatula to turn the bonito cubes over to get the sauce coating on all sides of the cubes.
- 5
Turn the heat off. Serve warm or at room temperature.