This recipe tops Bricolage Bread & Co.’s signature sourdough with lightly grilled bonito and whole shiso leaves for a delectable treat. You can find it (and more) in “Bricolage Bread & Co.: How to Build a Bakery,” published by Somekind.
80 grams bonito fillet
80 grams aburi bonito (see steps 1-3 below)
100-gram slice of Bricolage sourdough
10 grams tofu sour cream (or sour cream/cream cheese)
15 grams extra virgin olive oil
20 grams of finely sliced new-season onion
4 oba (shiso/green perilla) leaves
5 grams bonito flakes
⅛ slice of lemon
1. For the aburi bonito: Combine balsamic vinegar and soy sauce in a 1:1 ratio. Weigh the bonito, then rub it with 0.8% of its weight in salt before marinating. Add the bonito to the vinegar-soy sauce mixture and ensure that it is fully submerged, cover and leave in the refrigerator to marinate overnight.
2. After the bonito has marinated, remove it from the liquid and grill the entirety of its surface with either a blowtorch, or by searing in a fry pan or on a grill.
3. Set the bonito aside to cool, then slice vertically into three pieces…