Bonito with Japanese Condiments

Bonito with Japanese Condiments

Enjoy bonito sashimi with an array of Japanese condiments.

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

400 g (14.1 oz.)

as desired

(A) Assorted Seasonings

1 tsp

2 Tbsp

as desired

as desired


  1. Fillet the bonito into sections, remove any skin and the bloodline, then cut into 1 cm (0.4 in.) thick slices.
  2. Squeeze excess moisture from the grated daikon radish. Slice the negi into small rounds, and cut the myoga in half lengthwise then thinly slice up each half.
  3. Arrange the bonito on a dish, decorate with the Japanese condiments (A) and enjoy with a sprinkle of ponzu sauce.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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