Cured Bonito


  • 100 g ( oz/¾ cup) sea salt flakes
  • 100 g ( oz) caster (superfine) sugar
  • 180 g ( oz) piece of bonito fillet, skin on


Mix the salt and sugar together. Remove any bones from the bonito, then halve lengthways. Sprinkle the salt and sugar mixture evenly over the bonito flesh and refrigerate for 1 hour, then rinse off the salt and sugar and pat dry.