Ingredients
1 abour 220 grams Bonito (Sashimi cuts)
2 clove Garlic
2 tsp Grainy mustard
1 Salt and pepper
2 tbsp Olive oil
2 tbsp Mirin
2 tbsp Soy sauce
1 tbsp Sake
1 Onions, mini tomatoes, arugula, mesclun
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Smoked, fermented, dried tuna shavings — second pillar of dashi
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Use whatever vegetables you like. Slice the onions and rinse with water, wash the arugula and baby-leaf lettuce, and place in the fridge after draining the water. Remove the stems from the mini tomatoes and cut in half. Remove the skin from the garlic and slice. MIx 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sake in a bowl. Add a bit extra to use with the vegetables.) Sprinkle the bonito with salt and pepper. Place 2 tablespoons of olive oil into a pan, and add the garlic. Fry the garlic over a low heat until golden brown, and remove from the pan. Put the bonito into the same pan that you used for the garlic, and lightly cook it on both sides. Take out the bonito. Add the flavor mixture to the remaining olive oil in the pan. Boil down lightly, turn off the heat, and add in ground mustard in residual heat. Arrange the bonito and vegetables onto a plate, and drizzle the sauce. Scatter the garlic chips on top and you are done.