Now is the time for Bonito - a kind of Tuna which is in season in spring and autumn. In spring, Bonito is usually leaner, but in autumn, the meat is fattier. We call spring Bonito "Hatsu-Katsuo" (meaning first Bonito in the season), and autumn Bonito "Modori-Katsuo" (Bonito which returns in autumn with a lot of fat in itself). I love both spring and autumn Bonitos. But at this time, I am showing you my recipe of rare torched Bonito salad with Poinzu sauce - I used to be a chef, so my recipe is not bad, I guess.
Take a look at the video which I took during preparation. It came out very tasty and it was perfect with a glass of cold Sake.
In the video, I am speaking in Japanese, but I added quick English subtitles...
