|
| |
| | Cookbook:Onigiri - Wikibooks, collection of open-content textbooks |
 | | Common fillings include umeboshi (Japanese pickled plum); katsuobushi (dried bonito flakes) moistened in soy sauce; cooked, salted salmon; salmon roe; and "seachicken" (canned tuna) with mayonnaise. | | | Katsuobushi: take a deciliter or so of the flakes, and pour a little soy sauce over it - it is very easy to pour too much, so be careful. | | | A creative variation is a yaki-onigiri in a bowl of dashi garnished with chopped leek and katsuobushi. |
|
http://en.wikibooks.org/wiki/Cookbook:Onigiri
(706 words)
|
|
| |
| | Kikkoman Soy Sauce - Food Forum - Bonito Flakes, "Cherry" Shrimp and Dried Cod |
| | Classic broth for clear soups (suimono) is made by boiling a strip of dried kelp and a quantity of katsuobushi flakes. | | | But it is also widely used in cooking in the form of bonito flakes, or katsuobushi. | | | Katsuobushi flakes are made by a complicated process. |
|
http://www.kikkoman.com/forum/025/ff025.html
(1028 words)
|
|
| |
| | Ponzu - Wikipedia, the free encyclopedia |
| | When cool the liquid is strained to remove the katsuobushi flakes and the juice of one or more of the following: yuzu, sudachi, daidai, and kabosu (Japanese citrus fruits), and sometimes also lemon, is added. | | | Ponzu is made by boiling mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. | | | Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom. |
|
http://en.wikipedia.org/wiki/Ponzu
(182 words)
|
|
| |
| | Honolulu Star-Bulletin Features - Key Ingredient |
| | Katsuobushi is made from skipjack tuna, also known as bonito or aku. | | | In my house, fine flakes were combined with soy sauce and umeboshi (pickled plum) to stuff in the middle of musubi. | | | The fish is filleted, boiled, smoked and sun-dried, resulting in a very hard, wood-like block with a very concentrated and smoky flavor that is indispensable to the Japanese kitchen. |
|
http://starbulletin.com/2004/05/05/features/ingredient.html
(354 words)
|
|
| |
| | Teanobi.com :: View topic - Katsuobushi Green Beans |
| | Add katsuobushi and chopped dill leaves and continue to cook until beans are hot. | | | Katsuobushi's aroma was a bit too strong, but it was still yummy. | | | Fresh katsuobushi (bonito flakes) really adds a lot to the texture. |
|
http://www.teanobi.com/forum/viewtopic.php?t=393
(461 words)
|
|
| |
| | Dashi (basic Japanese stock) Kepler's Uncles |
| | Katsuobushi can be eaten right out of the bag, and it should taste delightful. | | | Before the industrial age, a cook would have a dried fillet of katsuo, and shaving it (in a wonderful box like an upside down carpenter’s plane) was the children’s mealtime chore. | | | Heat, uncovered, slowly until the water just reaches the boiling point, then back off the heat so that it doesn’t boil. |
|
http://www.keplersuncles.com/recipes/dashi
(170 words)
|
|
| |
| | Katsuobushi - Wikipedia, the free encyclopedia |
| | Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today. | | | Apart from dashi, other popular uses of katsuobushi include: | | | It is today typically found in bags of small pink-brown shavings, looking somewhat like cedar shavings used to line the cages of pet animals, or the shavings of a plain wooden pencil. |
|
http://en.wikipedia.org/wiki/Katsuobushi
(262 words)
|
|
| |
| | Tri Marine Products - Raw Material: Light Meat |
| | Katsuobushi is used for flavoring and for making miso soup. | | | Light meat usually refers to skipjack and yellowfin tuna, although it can include bigeye and bluefin tuna. | | | The Japanese use skipjack that is low in oil content and high in overall quality as raw material for katsuobushi. |
|
http://www.trimarine-usa.com/products/light_meat.html
(241 words)
|
|
| |
| | International Recipes OnLine: Food and Wine Dictionary: katsuobushi; katsuo-bushi |
| | Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. | | | Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year. | | | A special tool is used to flake the extremely hard chunks. |
|
http://www.internationalrecipesonline.com/recipes/dictionary.pl?3699
(117 words)
|
|
| |
| | Ichiban Dashi |
| | It is important for a good finished taste not to let the katsuobushi remain in the stock too long. | | | Don't worry if it is too thick, or strong tasting, as cold water can be added after straining to thin it down. | | | If it is too thin, more katsuobushi can be added. |
|
http://www.midorikai.org/ichiban_dashi.html
(364 words)
|
|
| |
| | Okonomiyaki (Japanese Pizza) |
| | The katsuobushi is so thin that it waves in the heat coming off the freshly cooked okonomiyaki and so it looks like the top of your meal is crawling. | | | Here's an actual recipe although it seems to be missing the katsuobushi. | | | When it's finished you turn off the heat or put it on a plate then you put okonomiyaki sauce on top and usually katsuobushi (dried bonito flakes) and mayonnaise. |
|
http://greggman.com/japan/okonomiyaki/okonomiyaki.htmtemplate=printlang=...
(1296 words)
|
|
| |
| | How to make Dashi - Simradar.com |
| | 10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 cups of | | | > > 10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 | | | > 10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi, 5 cups |
|
http://forums.simradar.com/How_to_make_Dashi_P54131.html
(364 words)
|
|
| |
| | KitchenRecipes.com |
| | Put half of the Katsuobushi into a small pan, cook |
|
http://www.kitchenrecipes.com/recipes/Japanese/25038.htm
(64 words)
|
|
| |
| | Inari Sushi Recipe |
| | Mix Katsuobushi with 2-3 cups of water in a medium-sized pot. | | | Bring almost to a boil (or to a boil) so a strong katsuobushi broth is made. | | | Add mirin and sugar, mix well, and set heat to low. |
|
http://www.uyeyama.com/inari.html
(236 words)
|
|
| |
| | Namasu |
| | Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. | | | Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. | | | Transfer the Katsuobushi to a mortar and grind into a fine powder. |
|
http://www.allgourmetrecipes.com/salads/namasu.htm
(81 words)
|
|
| |
| | Recipe: Takoyaki (Octopus Balls) |
| | Add shaved katsuobushi to the water as it starts to boil. | | | Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix. | | | After the liquid has been boiling a minute or two, turn off the heat. |
|
http://www.recipelink.com/msgbrd/board_31/2006/APR/38313.html
(234 words)
|
|
| |
| | gourmet food: mental (supercritical psychotropin katsuobushi) |
| | Katsuobushi - Dried Shaved Bonito Flakes (in 5 Packets) - 0.52 Oz | | | Use to prepare various Japanese soups & bases. | | | We've included Ginkgo Biloba for mental alertness, FOS to promote healthy intestinal functioning in a dosage form that is convenient and easy to take. |
|
http://www.very-clever.com/gourmet-food/mental
(894 words)
|
|
| |
| | Dashi at AllExperts |
| | The most common form of dashi is a simple broth or stock made by heating kelp (konbu) and katsuobushi (flakes of dried smoked skipjack tuna) in water and then straining the resultant liquid. | | | Fresh dashi made from kelp and katsuobushi is rare today, even in Japan. | | | Most people use granulated or liquid instant substitutes. |
|
http://experts.about.com/e/d/da/Dashi.htm
(252 words)
|
|
| |
| | Niban Dashi |
| | Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized saucepan and bring to boil. | | | Add all Katsuobushi, reduce heat and simmer for 5 minutes. | | | Can be kept at room temp for 8 hrs or refrigerated for 2 days. |
|
http://www.allgourmetrecipes.com/japanese/niban-dashi.htm
(66 words)
|
|
| |
| | IngentaConnect Study on the glass transition of Katsuobushi (boiled and dried bo... |
| | IngentaConnect Study on the glass transition of Katsuobushi (boiled and dried bo... | | | Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis | | | In general, moisture content of Katsuobushi on the market is approximately 12–15% and the Tg value of Katsuobushi containing such moisture was approximately 10–30°C and this was within the room temperature range. |
|
http://www.ingentaconnect.com/content/bsc/fis/2003/00000069/00000006/art00026
(230 words)
|
|
| |
| | Basic Soup Stock Recipe |
| | Return to boil and then remove kombu with tongs. | | | Let the katsuobushi settle to the bottom for 2 minutes. | | | Stir in the Katsuobushi and turn off heat. |
|
http://www.mealmaster.com/recipes/r36.htm
(70 words)
|
|
| |
| | ::: Summit Trading Co LLC ::: |
| | Smoked dried bonito is such an essential every day product used by Japanese.The shavings are used to make the standard stock for soups and dips (dashi). | | | Katsuobushi itself is quite unique to Japan, made by an interesting but a very complicated process, apparently without an equilant anywhere else in the world, which was perfected about in 1675 in the district of Kishu, southeast Osaka. |
|
http://www.summit-trading.com/summit-trading/Volume8.aspx
(64 words)
|
|
|
A cook's best friend