Everyday Harumi by Author

Author:Author
Language: eng
Format: epub
Published: 2019-03-18T16:00:00+00:00

Katsuobushi (dried fish flakes)

Katsuobushi are the shavings from a dried bonito fish. These shavings are the foundation of one of the most important elements of Japanese flavouring – dashi. They are also used to garnish and add flavour to a variety of recipes. In Japan they are sold in differing sized packets. It is worth buying a few packets and keeping in your store cupboard as they last well.

Dashi stock

One of the most important ingredients in a Japanese dish is good dashi stock. Although you can buy instant dashi everywhere I always make my own and there is always some ready to use in my refrigerator. I like to have quite a strong flavoured dashi and so add quite a lot of the katsuobushi, the dried fish flakes that give dashi its unique flavour. Many people who make their own dashi stock will make what is known as ichiban dashi (the first brew) and niban dashi (the second brew). The first is usually used when you need a pure dashi flavour and the second when it is mixed with other ingredients. I believe this habit comes from days when the katsuobushi was rare and expensive, so could not be wasted. In my recipes I always use ‘ichiban dashi’, unless otherwise indicated.

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