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45minutes
Mix soy sauce and mirin in a vat.
Cut the bonito (sashimi fence) into 1-1.5cm thick pieces and pickle them in a vat.
Cover the bat with plastic wrap.
Chill in the refrigerator for 30 minutes.
Roughly chop the green onions.
Put (A) into a small pot, add the green onions, and heat.
After boiling, simmer while stirring for about 1 minute and 30 seconds.
Turn off the heat in the small pot, add vinegar and mix.
Transfer the green onion sauce from the small pot to a metal bowl.
Cool the green onion sauce in ice water.
器に白ご飯(分量外)を入れる。
1のかつをの漬けの汁気を切り器の白ご飯(分量外)の上に盛る。
その上に2のねぎだれをかけて完成。
・You can use seared bonito instead of raw bonito.
・Make sure the bonito is fully submerged in the sauce.
・When placing a lamp on the bat, make sure that there is no air between the plastic wrap and the bonito.
・Do not pickle the bonito too much.
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