Japanese · main

Bonito Garlic Steak

Bonito Garlic Steak reads umami 7.0, salinity 6.6 and richness 4.8 on Palate's 0–10 flavor X-ray — a Japanese main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 1.7 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 7.0 · Salinity 6.6 · Richness 4.8 · Allium 4.1 · Sweetness 3.4 · Marine & Briny 3.0 · Funk & Ferment 2.8 · Sourness 1.6 · Nutty 1.2 · Fruity 1.2 · Floral 1.2 · Bitterness 1.1 · Warm Spice 0.8 · Herbaceous 0.7 · Earthy 0.7

What's in it (9)

• 1 abour 220 grams Bonito (Sashimi cuts)
• 2 clove Garlic
• 2 tsp Grainy mustard
• 1 Salt and pepper
• 2 tbsp Olive oil
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 Onions, mini tomatoes, arugula, mesclun

Time & effort: about 30 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 50.9 kcal, 5.1 g protein, 0.6 g fat, 6.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (15 steps)

1. Use whatever vegetables you like.
2. Slice the onions and rinse with water, wash the arugula and baby-leaf lettuce, and place in the fridge after draining the water.
3. Remove the stems from the mini tomatoes and cut in half.
4. Remove the skin from the garlic and slice.
5. MIx 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sake in a bowl.
6. Add a bit extra to use with the vegetables.)
7. Sprinkle the bonito with salt and pepper.
8. Place 2 tablespoons of olive oil into a pan, and add the garlic.
9. Fry the garlic over a low heat until golden brown, and remove from the pan.
10. Put the bonito into the same pan that you used for the garlic, and lightly cook it on both sides.
11. Take out the bonito.
12. Add the flavor mixture to the remaining olive oil in the pan.
13. Boil down lightly, turn off the heat, and add in ground mustard in residual heat.
14. Arrange the bonito and vegetables onto a plate, and drizzle the sauce.
15. Scatter the garlic chips on top and you are done.

Dishes with a similar flavor shape

• Pad See Ew with Beef — Thai
• Shrimp and Broccoli Stir-Fry — Chinese-American
• Shrimp Lo Mein — Chinese-American
• Buri Daikon (Yellowtail Simmered with Daikon) — Japanese
• Polpo alla Luciana — Italian · Naples

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.