Bonito sashimi, wasabi mayo & tempura seaweed

From Steve Hodges – Fishface

Starter – serves 6.

1 whole bonito 750g – 1kg, cleaned, gutted & cut into 4 loins with skin off

Marinade for bonito

400ml soy sauce

200ml mirin

Mix in pan, bring to b boil & set aside to cool

Tempura seaweed

1tblsp seaweed powder

1 tblsp tempura flour

1 ½ tblsp water

Gently mix together, shallow fry and put aside

Wasabi mayo

50g whole egg mayo

5g wasabi

5g eschallot (puree)

1 teaspoon soy sauce

½ teaspoon sugar

Combine all ingredients, place into a squeezy bottle & put aside

Garnish – 20g thinly sliced eschallots, 1 punnet baby shiso (Japanese basil type herb)


Place the 4 bonito loins on a plastic board & evenly pour boiling water over all 3 edges just to seal the fish. Then place fillets into marinade at room temperature for 30 minutes.

To serve:

Thinly slice all bonito fillets. You should be able to get about 48 thin slices.

On a plate place 8 slices neatly, 4 across & 4 down. Dab each slice with wasabi mayo, scatter with tempura seaweed. Garnish with thinly sliced shallots and baby shiso.


Recipes collected and donated by the SEA LIFE Conservation Fund.

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