Information

Premium Wadakyu Katsuobushi Bonito Flakes 500g

プレミアム 和田急鰹節 かつお節 500g

Dried and smoked bonito flakes with dark red meat removed - PREMIUM!

Ideal for soups like miso soup, hot pots, soba and udon noodles, and toppings for things like takoyaki or okonomiyaki.

How to Make Katsuobushi Stock:

1. Bring 1000ml water to the boil in a saucepan.  Add 40g of fresh Katsuobushi to the boiling water.

2. Simmer for 1 minute. Turn off the heat and wait a few minutes until the Katsuobushi has settled down to the bottom of the saucepan. Drain Katsuobushi through a sieve. You can wring out and reuse the Katsuobushi up to 24 hours later to make a second batch of stock. 

3. Store the used Katsuobushi in the fridge before making a second batch. 

4. Second batch of stock. Simmer the Katsuobushi used in the first batch with 500ml of boiling water for 5 minutes in a saucepan. Use less water for a stronger stock!

Store in cool, dry and dark place. Once opened seal the bag for freshness. and keep refrigerated at less than 8 degrees Celsius. Use within 7 days. 

Spec

Ingredients

• Skipjack tuna FISH 100%

Nutrition

Allergens

• Fish