Recently Barbora has visited Kat in Paris. We had so many plans in terms of the blog, places we wanted to visit like cafes, patisseries and markets, but we also wanted to cook something together. While we were at a fishmonger on Rue du Nil, we spotted a very attractive looking piece of fish. It was Bonito fillet. Its from the tuna family but smaller. As Kat is more experienced in Japanese cooking, we chose a delicious recipe with rice and seaweed.
The rice is cooked, then cooled and mixed with the ginger, black sesame seeds and sushi vinegar. We sliced the Bonito and marinaded in soy sauce with sake for 15 mins or so. Then just assemble, cut roasted roasted nori on top and its ready. So simple yet its healthy and very tasty. Barbora has never tried raw fish before, but she was very impressed. If you can't find Bonito fillet use tuna steaks instead, just cut them a bit smaller. All the other ingredients are available from japanese supermarket, even some health stores sell basic sauces and sushi rice. Try whole foods market in London, for example.
Here is how to make it :
You will need
350g of bonito fillet
soy sauce
mirin
For the rice:
450g japanese rice
500ml water
sushi vinegar - if you can't find this in the store make your own from rice vinegar, 60ml, 45g of sugar and 15g of salt.
6 leaves of shiso - again if you can find
30g of ginger
4 tablespoons of sesame seeds, grilled. If you don't have black, just use white.
Some roasted nori seaweed
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