Today, we’re going to show you how to make Seafood Hitsumabushi. These are the ingredients you’ll need to
make this simple Japanese One Bowl Wonder. Add some kombu to a saucepan filled with water, and bring it to a boil before adding the bonito. Allow your dashi to simmer for about 10-15 minutes before straining and setting aside. Next, cut up your fish. We’re using salmon and tuna. Use a long, sharp knife to cut your fish into small pieces. Make sure you’re buying sashimi grade fish because you’re pretty much going to be eating it raw. Keep in on ice or in the fridge until you
use it, and try to prepare and consume the fish within a day of purchasing. Combine soy sauce with a bit of the dashi and Obento Mirin. Marinate your fish in this mixture for about 5 minutes to avoid it being too salty. Tear up a piece of Obento Yaki Nori to use as garnish. You’re now ready to assemble your dish. Add your marinated salmon and tuna over some cooked sushi rice. Sprinkle the pieces of nori over the rice and fish. Serve your Seafood Hitsumabushi with S&B Wasabi
and the rest of the dashi you made earlier. And our Seafood Hitsumabushi is done! How easy was that? Now it’s your turn to dish up a fantastic One Bowl Wonder. You have until the 3rd of March to get your COOK SNAP WIN 2019 submission in for a shot at a weekly prizes and a culinary trip for 2 to Shanghai. Good luck!