Bonito Kakuni (Simmered Diced Bonito) is a diced bonito fillet cooked in sweet soy-flavoured sauce with shredded ginger. It goes so well with rice. Bonito Kakuni is also a great as nibbles to go with sake, beer and other non-sweet drinks. It is very easy to make and keeps well in the fridge.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 250g/0.6lb bonito fillets , cut into 2cm/¾” cubes (note 1)
- 1 tbsp julienned ginger
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Boil water (not in ingredients) in a saucepan. Add bonito pieces and cook for about 30 seconds or so until until the surface of the fish pieces becomes completely white. Drain.
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Add the Sauce ingredients, blanched bonito pieces and ginger in a saucepan and cook over medium heat.
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Cook for 10–15 minutes until the sauce almost evaporates.
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While cooking, occasionally shake the pan so that the sauce coats bonito pieces evenly. If necessary, use a spatula to turn the bonito cubes over to get the sauce coating on all sides of the cubes.
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Turn the heat off. Serve warm or at room temperature.
1. Bonito is a seasonal fish and you may not find it at fish shops all year round. If you can’t find bonito, you can substitute it with tuna or king fish.
2. You can keep Bonito Kakuni in the fridge for about a week. It is also OK to freeze it.
3. Nutrition per serving as a side. Sodium is high as it is assumed that all of the sauce is consumed.
serving: 67g calories: 149kcal fat: 1g (2%) saturated fat: 0.2g (1%) trans fat: 0.0g polyunsaturated fat: 0.3g monounsaturated fat: 0.1g cholesterol: 63mg (21%) sodium: 3222mg (134%) potassium: 639mg (18%) carbohydrates: 4.2g (1%) dietary fibre: 0.1g (0%) sugar: 3.3g protein: 27g vitamin a: 1.2% vitamin c: 2.5% calcium: 5.3% iron: 6.3%