Skipjack Tuna Steak with Japanese-style Sauce and Garlic Chips Recipe (Seasonal Bonito Steak)

skipjack tuna steak

🥗Healthier: grilled chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and easier to find.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

White wine can mimic the sweetness of mirin.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

White grape juice can provide a sweet flavor.

Lightly salt each side of the sashimi-grade fresh bonito fillet.

Sprinkle black pepper on both sides of the bonito fillet.

Slice the garlic cloves using a mandoline slicer.

Remove any sprouts from the garlic cloves with a bamboo stick to prevent burning.

Heat a pan on low heat and add the sliced garlic cloves with vegetable oil.

Saute the garlic until golden brown, taking care not to burn it, until it becomes crunchy.

Place the garlic chips onto a paper towel to drain excess oil.

Increase the heat to medium-high and place the bonito fillet into the heated pan.

Using tongs, flip the bonito fillet and saute on each side for a total of 2 to 3 minutes until browned, cooking to medium-rare.

Remove the bonito fillet and place it onto a cooling rack.

Cut the bonito fillet into slices about 1cm (0.4") thick.

If the cuts look too rare, cook the fillet again.

Place the slices onto a plate along with side vegetables.

Top with a generous amount of chopped spring onion leaves and crushed garlic chips.

To make the sauce, heat a pan and add soy sauce, black vinegar, mirin, and grated ginger root.

Stir to combine and bring the sauce to a boil, ensuring to clean the pan beforehand to avoid unwanted flavors from bonito oil.

Ladle the sauce over the bonito steak.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens