HOME Tokyo and Surroundings Tokyo Akihabara Easy-to-Make Japanese Recipes! Cooking Delectable Deep-Fried Bonito (Episode 7) #Izakayanobu

Easy-to-Make Japanese Recipes! Cooking Delectable Deep-Fried Bonito (Episode 7) #Izakayanobu

Last updated: 26 August 2020

Welcome to the fourth of a series of articles spotlighting select Japanese recipes from the new anime series, Isekai Izakaya Nobu! Whether you’re a fan already or have just stumbled upon the show, one thing is for sure: the dishes of gourmet anime Isekai Izakaya ~Koto Aitheria no Izakaya Nobu~ look absolutely amazing! Japanese star chef Ryuta Kijima created simple recipes based on the food served at Izakaya Nobu itself, for you to cook in your own kitchen at home. (Even if you're not a giant anime fan, you're still bound to enjoy these authentic Japanese foods!)

In the latest episode, Nobu’s faithful patrons get a taste of a classic Japanese dish called katsuo tataki. Katsuo means “bonito” and a fish that holds a particularly prominent spot in Japanese cuisine – most people have heard about bonito flakes at the very least and it is one of the most common base ingredients to make soup!
Of course, a lot of fish is enjoyed raw in Japan but to make tataki, the bonito is lightly seared from all sides. That makes for a grilled crust with a raw core and is an irresistible combination of flavors and texture!

Katsuo tataki is a versatile dish that can be enjoyed in pretty much any season and for any occasion. Savor it cold over salad during the hot summer months, with a piping hot bowl of white rice, or snack on it while enjoying a cold drink! It works great both as a snack and main fish.

As usual, chef Ryuta Kijima takes this classic way of cooking bonito one step further by adding a crunchy, deep-fried crust. This creative quirk makes the deep-fried bonito a great dish for those who are wary of raw fish, but even sashimi veterans are sure to fall in love with it! Let’s get right to it!

Yield
Makes 2 servings

Ingredients
・300g bonito
・1/8 cabbage
・2 perilla leaves (beefsteak plant)
・3 tablespoons salt
・frying oil
・flour
・beaten egg
・breadcrumbs
・mayonnaise
・soy sauce
・wasabi

Preparation
1. Wrap the cabbage with the perilla leaves and cut into fine strips.
2. Cut the bonito into pieces that are easy to deep-fry.
3. Season the bonito pieces with salt.
4. Coat the bonito with flour, dip them in the beaten egg, and coat them with the breadcrumbs.
5. Let the coated bonito pieces rest for 5 minutes so that the coating settles.
6. Heat the frying oil to 190°C (374°F).
7. Put the coated bonito in the oil and fry for about one minute until golden brown.
8. Once fried, turn off the heat and cut the bonito into bite-sized slices immediately so that it cools down.
9. Arrange on a plate with the cabbage, perilla, mayonnaise, soy sauce, and wasabi as desired. Itadakimasu!

With these quick and easy recipes, you can bring both the taste and atmosphere of Izakaya Nobu to your own kitchen. Whether you enjoy this traditional dish all by yourself or treat friends and family to a healthy, yummy meal, don’t forget to savor it alongside a nice drink!

©蝉川夏哉・宝島社/古都アイテーリア市参事会