Pickled Bonito


  • 125 g ( oz) caster (superfine) sugar
  • 5 whole allspice
  • 1 fresh bay leaf
  • 200 ml (7 fl oz) red wine vinegar
  • 1 quantity cured bonito


Place the sugar, allspice, bay leaf, vinegar and 150 ml (5 fl oz) water in a small saucepan and bring to the boil, stirring until the sugar is dissolved. Remove from the heat and cool to room temperature, then refrigerate until chilled. Add the cured bonito and leave to pickle in the fridge for 3 hours.

Drain well, discarding the pickling liquid. Remove the skin from the bonito and discard. Slice the bonito into 5 mm (¼ inch) thick pieces and serve immediately.

If not serving immediately, wrap the pickled bonito in paper towel, then plastic wrap and refrigerate for up to 2 days.