Katsuobushi is a traditional Japanese ingredient. When cooking soup, using just the right amount of dried Katsuobushi Dashi quickly creates a delicious broth, making it an essential ingredient. The thin, flaky Katsuobushi Dashi are delicious and are a staple in everything from ramen to takoyaki.

What kind of fish is Katsuobushi Dashi made of? And how is it made? The dry, firm yet sweet flavor of Katsuobushi Dashi is a challenge to create. Discover the key to its flavor and learn the secrets to making bonito stock.

What kind of fish is Katsuobushi made of? A dried, concentrated flavor

This question might stump many people. Katsuobushi flakes aren’t a specific fish; they’re made from bonito.

Katsuobushi Dashi are boiled, roasted, and fermented to form a firm, dried fish. Grinded into thin flakes, they become Katsuobushi Dashi. Katsuobushi Dashi are a long process, taking about six months.

Why is it called “Katsuobushi ” even though it’s made from bonito?

This is because the dried, smoked fish has a hard, dry appearance that resembles firewood. In Japan, Katsuobushi is called “bonito nori,” and the boat-shaped bonito pieces are called “nori” in Japanese.

How is Katsuobushi Dashi made?

When making Katsuobushi Dashi, preserving the bonito’s shape and roasting it to remove moisture are crucial. Katsuobushi Dashi involve five steps: pre-cutting, boiling, trimming, roasting, and mold-curing.

Pre-processing:

After catching the bonito, remove the viscera and head, leaving the belly intact and cut into three pieces.

Braising:

Boil the fish in water at approximately 90°C for 1-2 hours. This long boiling process allows the fish pieces to firm up and set.

Finishing:

Remove the bones and ribs from the long-cooked bonito chunks. Apply fish paste to any cracks in the flesh and repair them. Shape and shape the chunks.

Baking:

This is a crucial step in drying the bonito and developing its smoked flavor. Using wood or other materials for baking and smoking, the bonito develops a fragrant aroma and gradually begins to color, eventually turning a charred black.

This process takes several days, and two separate smoking and baking steps develop the flavor and dry the bonito, slowing spoilage. According to the official website of Makurazaki Bonito Feast, a bonito manufacturer, the overall moisture content of the bonito chunks at this stage has dropped to approximately 23%.

The baked bonito chunks have a rich smoked flavor and can be sold as bonito. Dried bonito at this stage is called arabushi in Japan.

Molding:

To create Honkarebushi, a grade of bonito with a richer flavor, it undergoes a further molding step. The smoked bonito is placed in a wooden box infested with fungi such as bonito fungus to mold, allowing the flavor to develop. The smoked bonito is then removed to remove the surface mold, dried in the sun, and then molded again. This process is repeated two to three times.

After this continuous drying process, the dried bonito remains at approximately 15% moisture, and the fishy odor is moderately suppressed as the moisture content decreases.

The finished bonito is then shaved into flakes using a planer in a wooden box, completing the process.

After this long process, the bonito produces amino acids and the umami compound inosine, which contributes to the umami sensation, making it a useful ingredient for making broths and seasonings.

Using different thicknesses, flakes, or shreds of Katsuobushi Dashi can also affect the taste.

Homemade Katsuobushi Stock: Quick and Easy

Quickly make sweet and delicious katsuobushi dashi. Prepare Katsuobushi Dashi and hot water. Use about 8-10 grams of Katsuobushi Dashi and 300 grams of water (adjust the amount of Katsuobushi Dashi to your preferred consistency), or increase the amount as needed.

When the water is almost boiling, turn off the heat and add the Katsuobushi Dashi to the pot. Simmer for about 5-7 minutes, then strain and remove the Katsuobushi Dashi. If you’re worried about incomplete filtration, use a finer mesh strainer or use a cotton bag to simmer the stock for better filtration.

Kombu + Katsuobushi Dashi for a Fresher Taste

In addition to using Katsuobushi Dashi, you can also simmer with konbu for an even more flavorful broth.

First, soak small pieces of kelp in cold water until softened. Then, bring to a boil. When the water is still boiling at 80-90 degrees Celsius, remove the kelp and turn off the heat. Add the dried Katsuobushi Dashi and simmer briefly for about 3-5 minutes. This will create the golden kelp and bonito stock.

The prepared bonito stock can also be stored in aliquots in the freezer, such as in a divided ice cube tray. When you need to enhance the flavor of the stock, simply remove a single sachet for quick and easy use.

Classic Katsuobushi Dashi dishes with added bonus points

Finally, let’s share a few ways to use Katsuobushi Dashi . When making salad vegetables, use Katsuobushi Dashi as a seasoning. After blanching vegetables like asparagus and okra, drizzle them with light soy sauce and sesame oil, and finally, add the Katsuobushi Dashi.

You’ll find that the Katsuobushi Dashi enrich the overall flavor without being cloying. Yakisoba is a classic bonito dish. Stir-fried with a classic pork cutlet sauce and topped with Katsuobushi Dashi, the Katsuobushi Dashi dancing with the steam are incredibly appealing.

The meticulously prepared Katsuobushi Dashi unleash their hidden flavor, bringing just the right umami to Japanese dishes. This sophisticated seafood ingredient, when paired with the right dish, adds a touch of class. When you need to quickly prepare a delicious broth, don’t forget Katsuobushi Dashi. Create a sweet, salty, and savory bonito broth that can be used in a variety of other broth-based dishes.

More Katsuobushi Dashi knowledge:

1. Katsuobushi Dashi Storage: After opening, it is recommended to store in a sealed container in a freezer or refrigerator to avoid moisture. The freezer is preferred. It is not suitable for long-term storage; refrigeration is recommended for three days, and frozen Katsuobushi Dashi are best consumed within a month.
2. Choose Katsuobushi Dashi that have a natural, fresh aroma, are not fishy, ​​and are not prone to breaking.
3. About Katsuobushi Dashi : Skipjack tuna is the main fish used in making Katsuobushi Dashi, but in addition, mackerel, tuna, etc. can also be used to make Katsuobushi Dashi.