A Day in the Life of a Tokyo Fishmonger! Witnessing the Pro Skills!

Ingredients

• 200 g Bonito Steak (skin on, very fresh; cut into a single 2‑cm thick piece)
• 1 tsp Sea Salt (coarse, for seasoning)
• 1 tbsp Sesame Oil (for high‑heat searing; gives nutty aroma)
• 2 tbsp Soy Sauce (preferably low‑sodium; for dipping sauce)
• 1 tsp Fresh Ginger (peeled and finely grated)
• 1 tbsp Scallions (thinly sliced for garnish)
• 1 tsp Lemon Juice (optional, adds brightness to sauce)

Instructions

1. Pat the fish dry and season

   Using paper towels, gently pat the bonito steak dry on all sides. Sprinkle sea salt evenly over the surface and let it rest for 2 minutes.

   Time: PT2M

2. Prepare the dipping sauce

   In a small mixing bowl, combine soy sauce, grated ginger, lemon juice (if using), and half of the sliced scallions. Stir well and set aside.

   Time: PT3M

3. Heat the skillet

   Place the cast‑iron skillet over high heat. Add sesame oil and heat until it just begins to shimmer (about 30 seconds).

   Time: PT1M

   Temperature: high heat

4. Sear the bonito

   Using tongs, lay the seasoned bonito steak in the hot skillet. Sear for 30 seconds on the first side, then flip and sear the other side for another 30 seconds. The exterior should be lightly browned while the interior remains rare.

   Time: PT1M

   Temperature: high heat

5. Rest and slice

   Transfer the seared bonito to a cutting board. Let it rest for 30 seconds, then slice against the grain into 3‑4 mm thin pieces.

   Time: PT1M

6. Plate and garnish

   Arrange the sliced bonito on a serving plate. Drizzle a little of the soy‑ginger sauce over the top, sprinkle the remaining scallions, and serve the rest of the sauce on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g