Tissue-paper thin fish shavings with intense umami flavours.
- They come from a tuna-like Pacific fish which is dried, fermented to wood-like hardness and then smoked.
- Use along with dried kelp to form the base of the Japanese stock dashi.
- Also use to garnish salads and light, Japanese dishes such as fried tofu or somen noodles.
- Or gently heat with soy sauce, sesame seeds and a touch of honey to make okaka - a popular Japanese seasoning for onigiri rice balls.
- Cooking instructions:
- Bring 500ml water to the boil in a saucepan.
- Add 20g fresh Katsuobushi to the boiling. Simmer for 1 minute.
- Turn off the heat and wait for 2-3minutes until the Katsuobushi settles down to the bottom of the saucepan.
- Drain the Katsuobushi with a sieve, keeping the stock.
- Size: 40g.
Suitable for coeliacs.
Skipjack tuna (Katsuwonus Pelamis) (FISH) (100%)
Allergens highlighted in BOLD.