Katsuo Bushi (Dried & Smoked Bonito Fish Flakes) 20g
Dried and smoked bonito fish flakes
Infuse rich Umami flavour 'fifth taste' & make your Japanese cooking special
Ideal for making dashi stock; can also just sprinkle on stir fry, salad or Tofu.
HOW TO MAKE KATSUO BUSHI DASHI STOCK:
1. Add 500ml boiling hot water and 20g Kasuo Bushi in a sauce pan. Simmer for 1 minute. Turn off the heat and wait for 2-3 minutes until the Katsuo Bushi settles down to the bottom of the saucepan.
2. Drain the Katsuo Bushi with a sieve and add the stock to your Japanese cooking such as: Udon/ Soba noodles with soup, Miso soup, Hot pot or Simmered dish.