bonito flakes(Katsuobushi) is a food rich in inosinic acid, which is one of the umami ingredients. The bonito stock(Katsuo Dashi) made from this bonito flakes is one of the important soup stocks used in all Japanese recipes.
By the way, bonito flakes are foods made by drying bonito, and are generally smoked.
In addition to the smoked drying method, there is also a method of drying with mold like cheese, but the bonito flakes made by this method are treated as high-grade products.
From this bonito soup, you can add ramen, miso soup, and other essential umami ingredients that are the source of the umami of various Japanese recipes.
Therefore, this bonito stock is indispensable for Japanese food.
The scent is also a very important factor. When I close my eyes and smell this scent, I can see the face of my grandmother and the memories of my childhood.
Cooking time: 10 minutes
Ingredients for Bonito stock
bonito flakes --- 10g
water --- 500ml
1. Dip bonito flakes(Katsuobushi) in hot water
Boil 500 ml of the prepared water over the heat.
When it boils, turn off the heat, dip the bonito flakes in hot water, and wait for 3 or 4 minutes.
Wait without stirring
2. Strain the bonito soup
When straining the bonito soup, DO NOT squeeze the bonito flakes.
or you can store it in the freezer for about 3 weeks.
3.It's ready for your cooking
This bonito stock can keep for 5 days in the fridge.