Mix the ingredients for the dressing. We will add heated oil later on so it is useful to have a small bottle handy to store!
Thinly slice the fresh onions, julienne the shiso leaves, and rinse both in water. Drain well, and transfer to a plate. You don't have to use fresh onions!
Add olive oil to a pan, along with slightly thickly-cut garlic over a low heat.
Once the garlic is aromatic and browns, remove from heat. If you transfer it to a bowl with paper towel, it will absorb the excess oil and become crisp.
Place the bonito slab into the pan and flip it after it has cooked about 5 mm from the surface. Remove from the pan after cooking it on the other side. (Make sure not to burn it since it is not rinsed with water).
Add the remaining oil to the dressing kept in the bottle while it's still hot. Shake it thoroughly. The bottle will become hot, so be careful!
Slice the bonito into 1 cm portions, and put it on top of the fresh onions and shiso leaves. Sprinkle with the garlic chips and dressing, and you are done.
You can also make it colorful by adding green onions and tomatoes.
It tastes great with lots of garlic.
Story Behind this Recipe
This is a really tasty seared bonito recipe passed down to me by my mother.
Make sure not to over cook the fish since it won't be cooled in cold water. But it still tastes great even if you burn it a little. This is a recipe I recommend that will get loads of compliments from your friends.