Chinese-Style Bonito Salad
Seasoned with a sesame-flavored dressing
- 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)
Directions
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Pull off and remove bonito skin, season completely with (A), and set aside for 10 minutes.
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Cut Japanese long onion into 3 cm (1 1/4 in.) lengths, julienne outside white portion and rinse in water so it resembles grey hair.
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Diagonally cut cucumber into thin strips and julienne.
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Remove tomato stem, and cut into 8 wedges. Cut each wedge in half.
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Thinly slice bonito (1).
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Combine (B) together to make dressing.
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Mix together (2), (3), (4) and (5), then serve on plates. Pour on (6), sprinkle on sesame seeds, and garnish with cilantro.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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