Philippines

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✅ NOTE: ONLY 1 pack of 500g can fit the pouch

Don’t let the name intimidate you. Katsuobushi is simply dried Bonito flakes. And if you are wondering what are dried bonito flakes,  they are just dried, smoked, and fermented fish fillets. 

Now, you may be asking yourself: What exactly do I do with this ingredient?  Katsuobushi is used as a flavorful addition in multiple Japanese dishes, including as a zesty rice topping.  

If you want to give them a try at home, (They can be purchased at most grocery stores) here are a couple of easy to prepare recipes that incorporate this flavorful, and traditional, Japanese ingredient. 

Rice with Katsuobushi 
Ingredients:

1 cup katsuobushi (purchased from a grocery store) 
1 Tbsp sake
1/3 tsp sugar
1 1/2 Tbsp soy sauce
2 Tbsp toasted sesame seeds
2 cups Japanese rice
Directions:

First, moisten the packaged Bonito flakes with a bit of Sake. Then, chop them into fine pieces. 
Cook the flakes in a heavy, dry pan over medium heat. Be sure to stir constantly, so they don’t burn. Once the flakes are fairly dry, add the sake, soy sauce, and sugar   Continue to cook over medium heat until the flakes are evenly glazed. Then, add the sesame seeds, stir carefully, and remove from the stove. Spread the flakes onto a plate to cool. 
Make the rice according to package directions.  Then serve the steaming rice on a platter sprinkled with the freshly made Bonito flakes.  This is a simple, yet flavorful and authentic, dish. Enjoy! 
Japanese Dashi Broth
Ingredients:

4 Cups water
2 x 4 inch of dried kelp (Kombu)
3 Tablespoons dried Bonito flakes
Instructions:

Place the kombo and the water, on high, in a large pot on the stove. When it begins to boil, (just at the small bubble point) remove the kombo from the pot. 
Allow the water to continue to boil, then add the Bonito flakes to the pot. 
After it has come to a full boil, use a strainer to strain the soup into a large serving bowl. 
Dashi broth is a delicious Japanese stock base used for miso soup. It can also be served with noodles, or by itself as a stand-alone broth. It will keep for about a week In the refrigerator. This recipe, using bonito flakes, is as easy as it is delicious! 

Recipe from casasensei .com

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