Katsuobushi thick type dried bonito flakes are just what you need to make an umami-rich dashi stock for great tasting Japanese meals.
To make 1 litre of dashi stock, fill a deep cooking pot with 1 litre of cold water and add 40g of thick type dried bonito flakes. Gently press to submerge the bonito flakes. Bring to the boil over a high heat, then reduce the heat and simmer for 10 minutes. Strain the broth using a fine sieve lined with kitchen towel and use immediately.
The thick slices of dried bonito are also great to eat on their own – it’s a bit like having ‘tuna jerky’. Garnish some bonito slices with toasted or fried panko breadcrumbs and a sprinkle of aonori seaweed flakes. Drizzle with a raw or aged soy sauce and serve with sake as a snack.
These thick type katsuobushi dried bonito flakes are made from specially selected skipjack tuna from Brittany. Though made in France, the smoking and drying process is rigorously overseen by Japanese experts.
Ingredients: dried and smoked skipjack tuna. Contains allergens: fish. Once opened, store refrigerated in an airtight container and consume as soon as possible.
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