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).
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
Not exact matches
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.
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.
2 In a bowl mix the
katsuobushi with enough soy sauce so the flakes are a bit wet.
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.