Dried bonito chips - KATSUOBUSHI USUKEZURI

Dried bonito chips - KATSUOBUSHI USUKEZURI

Dried and smoked bonito is very famous for its use in dashi, the basic Japanese broth, but it will enhance the flavor of many dishes, whether in soups like miso soup or noodle soups, garnished in onigiris (rice balls). When bonito chips are added as a garnish to a hot dish, the heat causes the strips to dance; this is why the garnish of katsuobushi is also called "dancing fish".

Preparation tips (500 ml dashi / broth):

1. Boil 500 ml of water in a saucepan.

2. Add 20 g of Katsuobushi (dried and smoked bonito).

3. After 1-2 minutes, when the pieces of bonito flow into the bottom of the pan, put a paper towel in a colander placed on a bowl. Filter the broth gently.

4. The broth can be used for Miso soup or noodle soup, etc.

* Adjust the amount of water according to your preferences. * Beware of the risk of burns with boiling water. * May contain traces of edges.