Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, seared bonito with an easy and tasty ponzu sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Seared Bonito With an Easy and Tasty Ponzu Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Seared Bonito With an Easy and Tasty Ponzu Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook seared bonito with an easy and tasty ponzu sauce using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Seared Bonito With an Easy and Tasty Ponzu Sauce:

1. Prepare slabs Raw bonito
2. Prepare to 5 Scallions
3. Get Young onions (or normal onions)
4. Make ready Vegetable oil
5. Get For the sauce:
6. Get Ponzu
7. Make ready Grated ginger
8. Take Grated garlic

Steps to make Seared Bonito With an Easy and Tasty Ponzu Sauce:

1. Finely slice the scallions. Finely slice the new onions and soak in water for 10 minutes, then strain.
2. Prepare a bowl of ice water. Heat vegetable oil in a pan.
3. Sear both sides of the raw bonito for 10 seconds each, then immediately transfer to an ice water bath to chill. Pat dry with paper towels.
4. Use half the amount of onions and plate. Cut the seared bonito to your desired thickness, and top with the rest of the onions. Garnish with scallions.
5. Mix the grated ginger and garlic with the ponzu sauce, drizzle over the dish, and serve.

So that’s going to wrap this up for this exceptional food seared bonito with an easy and tasty ponzu sauce recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!