●KATSUO NO KARUPACCHO-----A Bonito Calpaccio
＜Ingredients (for four)＞
150-200g Bonito fish
4 (small) Eggs
*amounts vary from personal taste (adjustable accordingly)
Fresh basil
Olive oil
Salt, pepper
Garlic powder
Curry powder
●KATSUO NO KARUPACCHO-----A
Bonito Calpaccio
＜Ingredients (for four)＞
150-200g Bonito fish
4 (small) Eggs
*amounts vary from personal
taste (adjustable accordingly)
Fresh basil
Olive oil
Salt, pepper
Garlic powder
Curry powder
1) Scrape the meat with a spoon off of the bonito
fish into similar
shaped sizes (in Japanese this method is known as
'kakimidukuri')
then arrange them on a cooled plate.
2) Prepare the eggs by placing them in a pot with water
that almost
submerge the eggs, then bring the water to a boil
and simmer
them for another 4 minutes to make a half-boiled eggs.
3) Lightly season with salt, garlic powder, pepper and
pour olive oil
over the bonito to taste and garnish with basil that
are torn into
pieces and the half boiled egg. Curry powder and salt
can also
be added to fill the open spaces on the plate if needed.
※ Even to ones who are
used to eating sashimi or raw fish with
soy sauce, this refined dish appeals and satisfies
the taste.
This sophisticated meal can also be served with bread
and wine.
Furthermore, according to personal taste, mayonnaise
would work
well with this calpaccio.
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