Bonito Recipe

Prep the fish

If using a whole bonito: scale, gut and fillet the fish (ask your fishmonger to do this if unsure). Rinse fillets under cold water and pat very dry with paper towels. If using steaks, pat dry. Score the skin lightly (3 shallow diagonal cuts) if skin-on to help even cooking.

Salt and rest

Sprinkle both sides of the fillets or steaks evenly with 1 1/2 tablespoons kosher salt (reserve the remaining 1/2 tbs for later). Let sit on a rimmed tray, uncovered, at room temperature for 10 minutes — this firms the flesh and seasons it.

Make marinade

In a small bowl combine minced garlic, grated ginger, soy sauce, mirin, sake and the reserved 1/2 tablespoon kosher salt. Stir to dissolve the salt.

Marinate briefly

Brush or spoon about half the marinade onto the fish, coating both sides. Marinate for 10–15 minutes (do not exceed 30 minutes for delicate flavor and texture). Reserve the remaining marinade for glazing during cooking.

Sear the fish

Heat a large nonstick or heavy skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. Shake off excess marinade from the fish and place fillets skin-side down (if skin-on). Press gently with a spatula for 10 seconds to keep flat. Sear 2–3 minutes until skin is crisp and golden (or a deep golden crust forms on the side). Flip and pour 1–2 tablespoons of the reserved marinade into the pan; continue cooking 1–2 minutes for medium-rare to medium (internal temperature about 125–135°F / 52–57°C) depending on thickness. For well-done, cook 3–4 minutes after flipping.

Finish with a glaze

In the last 30 seconds, spoon the pan juices and any remaining reserved marinade over the fish while tilting the pan, allowing the glaze to reduce slightly and coat the fillets. Remove fish to a plate and let rest 2 minutes.

Drizzle the rested fish with sesame oil and scatter sliced scallions over the top. Squeeze a lemon or lime wedge over each portion to taste. Sprinkle shredded nori or toasted sesame seeds if using.

Serve the bonito immediately over cooked short-grain rice or alongside steamed greens. Pass additional soy sauce or lemon wedges at the table.

Storage: Refrigerate leftover cooked fish in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or warm briefly in a 300°F (150°C) oven until warmed through; avoid overheating to retain texture.