Instructions

1. If you don't want to use the bloody part of the bonito, cut it out, cut off the skin and sprinkle with salt and pepper. Cut the Camembert cheese into 8 equal pieces.
2. Finely chop the garlic and mix it with the breadcrumbs along with the parsley and oregano.
3. Wipe off the water from the bonito prepared in Step 1 and apply a mixture of flour, beaten eggs, and the breadcrumbs prepared in Step 2. Apply the flour, beaten eggs and breadcrumbs to the Camembert cheese in the same way.
4. Pour salad oil into a frying pan to a depth of about 5mm and heat to 190°C. Add the bonito prepared in Step 3 and fry until the entire surface is browned. Place on a baking sheet, let cool to room temperature, and refrigerate.
5. Fry the Camembert cheese as well until browned only on the surface.
6. Cut the bonito into 8mm thick slices and place on tableware with the Camembert cheese prepared in Step 5. Serve with mustard and soy sauce to your liking.
   
   point
   The bonito tastes better when chilled, and the Camembert cheese tastes better when warm, so it is recommended to fry the cheese a little after the bonito has cooled down.