Description
We thinly shaved Japanese produced bonito flakes and sealed them to preserve their rich aroma. They can be used for making dashi soup or as a topping.
Ingredient: Dried Bonito
Net: 70g - 2.47oz
Recipe 1: How to Make Delicious Dashi (Broth)
Serves 2-3 for Miso Soup.
- Add 650 ml of water to a pot and bring it to a boil. Once it boils, turn off the heat.
- Add about 20g(1/3 Bag) of this product, ensuring that all of the bonito flakes are submerged in the hot water. Let it sit for about 1-2 minutes.
- Strain the bonito flakes using cooking paper or similar materials.
The recommended bonito flakes quantity is about 3% of the water amount for delicious dashi.
Tip: After using the bonito flakes, fry them in a pan until all moisture evaporates, and use them as furikake (seasoning).
Recipe 2: Fragrant Dashi-infused Chawanmushi (Steamed Egg Custard)
Serves 4
Prepare
| Chicken Thigh |
50g - 1.76oz |
Shiitake Mushroom |
1 Piece |
Kamaboko (fish cake) |
4 Slices |
Mitsuba (Japanese parsley) |
1/4 Bunch |
Eggs |
2 |
Dashi Broth |
300ml |
Light Soy Sauce |
2 Teaspoons |
Salt |
One Pinch |
Instructions:
- Cut the chicken into 2 cm cubes. Cut off the stems of the shiitake mushroom and slice it into 4-6 pieces. Cut the mitsuba into 2 cm wide pieces.
- In a bowl, beat the eggs, add ingredient A, and mix well. Then, strain the mixture through a sieve.
- Place the chicken, shiitake mushroom, kamaboko, and mitsuba in bowls, pour the egg mixture from step 2 over them, and cover each bowl with aluminum foil.
- In a pot, bring enough water to a boil so that it reaches halfway up the bowls. Place the bowls into the pot, cover, and steam over low heat for about 15 minutes.
Recipe 3: Instant Miso Soup
In a bowl, add 5g of bonito flakes and 1/2 tablespoon of miso, then pour in 150 ml of hot water.
Stir and enjoy! You can also add chopped green onions, dried plums, ginger, eggs, and other ingredients for variation.
In Okinawa, this type of soup is called "Kachū-yu."
