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Yutaka Katsuobushi Bonito Fish Flakes, 20 g

Delivery to UK, EU, and USA* only
£4,69

An essential seasoning and stock ingredient.

Few seafood flavours in Japan remain as important as the crisp saltiness of bonito, so why not bring its rich savouriness to the table with this handy bag of katsuobushi bonito fish flakes? Meticulously shaved from skipjack tuna caught off the coast of Spain, these thinly-cut, dried flakes pack a surprisingly flavoursome umami punch that can be sprinkled atop stir fries and okonomiyaki for an extra layer of texture, and even stewed into your own salty stock for classic noodle soups and more. Simply boil the flakes in hot water for no more than a minute, then wait for them to sink so you can drain the broth and deliver a deliciously authentic stock.

ID ARTICOLO: #16112

Maggiori informazioni

Bonito fish flakes are arguably one of the most crucial basic ingredients in most Japanese cuisine. These paper-thin shavings of dried fish are the most commonly-used ingredient for making dashi; the umami-rich soup stock that goes into nearly all Japanese soups, noodle dishes, sauces and seasonings. For a great range of dashi made from a variety of different ingredients, check out Japan Centre's Dashi & Noodle Stock selection.

Istruzioni e osservazioni

To make 500ml of dashi broth:

- Bring 500ml of water to the boil in a pan and add the 20g of katsuboshi flakes.
- Once added, reduced the heat and simmer for 1 minute, before you switch the heat off and leave the broth to rest for 2-3 minutes.
- Return to the broth once the flakes have settled at the bottom of the pan. Remove it from the stove and strain the broth through a paper towel-lined sieve.
- Dashi broth is now ready to use for miso soup, noodle soup, hotpots etc.

Dettagli articolo

Valori nutrizionali

Per 100g:
Energy: 1563kJ/369kcal
Fat: 5.2g
(of which Saturates: 1.7g)
Carbohydrate: <0.1g
(of which Sugars: <0.1g)
Protein: 81g
Salt: 0.3g