Sentences with word «katsuobushi»

Patty: Kale, mushrooms, yucca, cashews, breadcrumbs, potato starch The Secret: The cheese on top is processed with katsuobushi, a dried, fermented, and smoked bonito, which adds funkiness

It's made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat.

When it reaches a simmer, toss the kombu and add a cup or two of katsuobushi (a.k.a. bonito flakes a.k.a. dried, fermented, and smoked skipjack tuna).

220g uncooked short - grain Japanese rice 270 ml water 10g katsuobushi (fish flakes) Soy sauce 4 medium umeboshi (pickled plums), stone removed 1 sheet of nori seaweed, cut into 4 strips Sea salt

Add katsuobushi; simmer 1 minute (reduce heat if needed).

In between there were pickled french fries, mussels escabèche served in a tin, Manila clams in coconut curry with garlic naan, black cod wrapped in chard, grilled beef tongue, and an omelet made with freshly shaved katsuobushi dashi.

Bonito (also known as katsuobushi) is related to the tuna family.

Umeboshi (salty pickled plums) with katsuobushi (bonito fish flakes) is a really traditional filling, but you can also use almost anything: teriyaki or soboro chicken, cooked and flaked salmon, or all sorts of maze gohan (mixed rice).

Harvard's Dutton Lab has already partnered with David Chang's world - famous Momofuku test kitchen to study the fermentation of foods like miso, koju and katsuobushi.

Will definitely have to try this with some katsuobushi sometime

One suggestion: if you can get ahold of some katsuobushi (smoked / seasoned tuna flakes), putting some in during the 10 - minute simmer at the end of Step 1 doesn't hurt a bit.

Then came the fun part, adding all the toppings that make this dish quintessentially Japanese: sweet brown Okonomi sauce, Kewpie mayo, powdered nori (aonori), and bonito flakes (katsuobushi).

I always top mine with «Kewpie» Japanese mayo (sweeter than American), tonkatsu sauce, katsuobushi, and nori flakes.

Then topped with aonori, katsuobushi, and Okonomi Sauce.

The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.

Let the mixture sit for 10 minutes, then strain out the kombu and katsuobushi.

2 In a bowl mix the katsuobushi with enough soy sauce so the flakes are a bit wet.

The main ingredients of a dashi are kombu (dried seaweed), katsuobushi or bonito (dried tuna flakes) and water.

A vegetarian version can be made by omitting the katsuobushi or substituting it for shitake mushrooms.