Fish, Party, Recipe, Seafood
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Home Party Cooking | 我家のパーティお料理 | Part 6

Bonito Confit cooked in low temperature.

Early summer ‘Bonito’ which we call it hatsu(first) katsuo is one of our favorite sashimi next to the king of sashimi ‘tuna (maguro)’. Hatsu-katsuo is quite firm and the flesh has the least amount of fat, often eaten as similar to the Italian carpaccio except our preference to use a combination of soy sauce and olive oil with our sashimi.

Since I’ve chosen to go Italian at this home party event, this Bonito is cooked in a very low temperature so the flesh remains soft but firm and well be an appetizer or a side dish to go with the wine. The sauce could be of any – soy sauce only, salt and pepper only, mayonnaise with a dash of lemon juice, mayonnaise with mustard or french mustard with salt.

初カツオのコンフィ。

今から旬の初カツオ。丁度夏日が訪れるゴールデンウィークは刺身は避けたい。今回のホームパーティーはイタリアンというテーマで作っているので、、、誰かのレシピで一度よんだ事柄ある、、思いたったのが『初カツオのコンフィ』。低音調理した後はオリーブオイルで一晩寝かせるので、、あまり味は無いのでソースは『お醤油』でもいいし、、『塩胡椒』でもいいし、マヨネーズとレモンでもいいし。粒マスタードも悪くないわ。

そう思いながら切った『初カツオのコンフィ』はちょっと焼き過ぎだった気がしていました。あらら。しょうがないけど、、ワインとおしゃべりに埋もれつまみになりました。

DSC_0036


Low Heat made Bonito Confit Recipe –

  • Bonito (Sashimi Cut) 2 slices about 1.5kg

<Blend Oil>

  • Olive Oil
  • 6 Stems of rosemary
  • 7 Cloves of unpeeled garlic

Cooking –

  1. Using a bonito sashimi fillet, make sure that you have removed the inner center bones and the red (blood) meat before use.
  2. Marinate the bonito with lots of salt and leave it for half an hour. Water will start emerging out from the bonito fillet.
  3. Wash the bonito fillet in cold water and dry off the bonito with a paper towel.
  4. Place the bonito fillet in a skillet or deep pan, adding the entire ingredients of the blend oil (olive oil, rosemary and garlic)
  5. Preset your oven to 90C(190F) and bake the bonito at a low temperature of 80C(175F) for 60 minutes.
  6. Let it cool off and leave it overnight in the refrigerator before use.

Low Heat made Bonito Confit Recipe –

  • 鰹・・・・・・・・・半身 (2さく)
  • 塩・・・・・・・・・適量

<ブレンドオイル>

  • オリーブオイル・・・適量(カツオがかぶる量)
  • ローズマリー・・・・6束
  • ニンニク・・・・・・7片(皮付き)
  1. カツオは中央の血合いを取って、骨などは取り除き、塩をふる。
  2. 30分ばかりするとカツオから水分が出て来てくるので、それを流水で流しキッチンペーパーで水分を拭き取る。
  3. カツオを鍋に敷き詰め、カツオが完全にかぶるまでブレンドオイルを入れる。
  4. オーブンを90℃の温度に予熱しておき、80℃の温度で60分加熱する。
  5. 焼き上がったら自然に冷まし、一晩休ませてから食べると身のしまりが良くなる。
This entry was posted in: Fish, Party, Recipe, Seafood

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Born Japanese, raised as a Japanese but lived in various parts of the world since childhood, lived multi-cultural. Enjoy EATING, COOKING, CREATING and a RUNNING fanatic. Love to keep life naturally simple and organic. Currently resides in Tokyo.

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