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Yamaki Bonito Fish Flower Katsuobushi Soup Seasoning 70g(2.47 oz)

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.

  1. Add 650 ml of water to a pot and bring it to a boil. Once it boils, turn off the heat.
  2. 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.
  3. 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:

  1. 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.
  2. In a bowl, beat the eggs, add ingredient A, and mix well. Then, strain the mixture through a sieve.
  3. 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.
  4. 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."

Product form

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.

Free pickup in our shop(s)

Barcode: 4903065015483

$5.89

  • Shipped today? Order within: Oct 06, 2024 15:00:00 -0600

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.

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.

  1. Add 650 ml of water to a pot and bring it to a boil. Once it boils, turn off the heat.
  2. 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.
  3. 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:

  1. 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.
  2. In a bowl, beat the eggs, add ingredient A, and mix well. Then, strain the mixture through a sieve.
  3. 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.
  4. 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."

Specification

Made in Japan

Box Size

HTS Code

2104.10.0040 - 3.2%/kg

FDA Code

Fishery/Seafood Products Fish / Plastic, Synth / Packaged Food (Not Commercially Sterile) / Katsuobushi (Bonito or skipjack tuna roasted & dried; used as a flavoring agent) - 16AGT45

ITF Code

Manufacturer

Yamaki Co., Ltd.

Other Additional:

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