We made miso marinated cod Ramen with shellfish/katsuobushi broth and miso tare. With pickled eggs, chili oil and spring onions. Was so good we're going to dive deep into experiment here.
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︎ Dec 14 2021
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︎ Jan 21 2022
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︎ Dec 19 2021
Thanks, I hate katsuobushi (smoked, simmered and fermented bonito flakes) 'dancing' on top of hot takoyaki
v.redd.it/72lmpsl2hk681
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︎ Dec 19 2021
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︎ Nov 14 2021
[I made] Teriyaki tofu over Japanese rice topped with spring onions and katsuobushi
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︎ Jan 04 2022
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︎ Aug 30 2021
Scrambled eggs with komatsuna greens and katsuobushi 191cal
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︎ Oct 02 2021
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︎ Jul 13 2021
Okonomi Detroit Style Pizza, baked with stir fried cabbage and shrimp and finished with okonomi sauce, Kenko mayo, aonori, scallion, beni shoga, and katsuobushi.
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︎ Aug 03 2021
Chicken Shoyu with marinaded eggs, Enoki, Katsuobushi and Corn + sake on the side. Tare was a mix of soy, dark soy, MSG and Sake. Aromatic oil made from shizzling ginger and green onions for a couple of minutes, inspired from Way of Ramen's fast Shoyu recipe.
reddit.com/gallery/r2z423
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︎ Nov 26 2021
Katsuobushi, for those too lazy to google
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︎ Jun 03 2021
Trial run of making katsuobushi. Thought it might be of interest here
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︎ Mar 28 2021
Any Katsuobushi expert here? I need someone who can teach me.
How do you make it? I have some skipjack tuna in my freezer. I wanted to make this but im not sure how the right process is some guides are telling me to use a special mold which I have no clue on doing can someone teach me?
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︎ Sep 25 2021
Thick af tonkotsu + niboshi-negi aroma oil + fried garlic-onion oil + homemade noodles + umami loaded tare (kombu, katsuobushi, niboshi) + an insufficiently marinated ajitama
reddit.com/gallery/kpou2g
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︎ Jan 03 2021
Sababushi substitute with Katsuobushi?
Where I'm from, I can't source any saba bushi. Would it be okay to fully replace it with katsubushi. The tare recipe I'm following is Way of Ramen's tori paitan which calls for half katsubushi/half sababushi.
I'm also planning to use this for a tori paitan tantanmen. Would this be the appropriate tare?
Here's the tare recipe I'm planning to follow
25g Saba bushi
25g Katsuo bushi
32.5g Niboshi
15g Konbu
10g dried shiitake mushrooms
1/2 bulb of garlic
15g ginger
550ml usukuchi shoyu -
90ml koikuchi shoyu
110ml sake
110ml miri
Here's the
https://www.youtube.com/watch?v=NcKHzDzi4n4
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︎ Aug 21 2021
This is called a sushi bake. Half is with crab sticks and Sriracha, the other half is salmon and avocados. Topped with furikake, mayo and katsuobushi.
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︎ May 21 2021
My ferments atm! Kraut, misozuke daikon, roasted butternut miso, reaper hot sauce, guava/apple/pineapple syrup, fermented eggs, capsicum puree @ 2nd ferment, 3% red onions, 4% shallots, fermented cauliflower, kombu and katsuobushi misozuke tofu, koji yogurt hot sauce, koji butternut sauce ^-^
reddit.com/gallery/o02npl
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︎ Jun 15 2021
Freshly Shaven Katsuobushi vs. bagged flakes
My local asian supermarket sells pre shaven katsuobushi flakes which don't seem to have an awful lot of flavour. I thought it would impart much more umami and smokiness.
I'm curious about buying a whole block/fillet (better word for this ?) of katsuobushi. Can someone here please describe the difference between freshly shaven and pre shaved ?
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︎ Jun 02 2021
Homemade katsuobushi
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︎ Mar 28 2021
My first okonomiyaki. I promise thereβs one under all that katsuobushi π
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︎ Apr 15 2021
Fried white asparagus, smoked halibut, poached egg, homemade halibut katsuobushi, brown butter hollandaise, ramsen oil.
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︎ Apr 02 2021
Katsuobushi arrived!! If you read Japanese help me learn what the added packets are!
imgur.com/a/BCANNdy
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︎ Mar 31 2021
2nd attempt: Neoguri spicy seafood, katsuobushi, fishballs, menma, 6 min egg, spring onions, and dried pork
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︎ Jan 28 2021
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︎ Aug 27 2020
TIL that bonito flakes are basically shaved fish jerky. Traditional katsuobushi is skipjack tuna preserved using smoke, caves, mold and the sun in a process that can take years. The fish is so tough that it is shaved with a katsuobushi kezuriki, which looks like a wood carving tool.
en.wikipedia.org/wiki/Katβ¦
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︎ Jun 27 2020
My high school lunch from 2013. Jjajang tteokbokki, regular gochujang tteokbokki, kimmari, fried mandoo, katsuobushi soup, and ice cream waffle
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︎ Jul 09 2020
Roasted chicken ramen; 4 hour bone and katsuobushi dashi, soy and sesame tarΓ©, roasted chicken, seared vegetables, and Lap Cheong, finished with chives,fried garlic, and pork chicharon for extra oomph.
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︎ Mar 30 2021
Ginger pork, gyoza, bacon wrapped asparagus with dashi and katsuobushi and miso soup.
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︎ Dec 18 2020
ΒΏSaben cΓ³mo conseguir katsuobushi en Montevideo?
Hola gente.
QuerΓa probar hacer ramen y mΓ‘s o menos tengo visto dΓ³nde comprar todos los ingredientes excepto por el katsuobushi, que parece ser muy importante para el umami porque lo pide en todas las recetas que vi. Me pareciΓ³ que si es posible conseguirlo en Uruguay, acΓ‘ podΓan llegar a saber dΓ³nde, porque por courier no se puede traer supongo, al ser alimento.
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︎ Sep 09 2020
Picked up some kombu, katsuobushi, salts, etc at my local Japanese grocery - can anyone help me understand the differences between these brands, what different brands may be better for, etc
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︎ Dec 26 2020
Katsuobushi & Niboshi flakes/dried or powder?
Hi everyone,
Is there a major difference between Katsuobushi flakes and powder, or niboshi for that matter?
I have always used flakes but, I'm thinking about getting powder these days, as I think that storage will be easier. I'd only use them for tare/stock, maybe dashi for miso soup, nothing else really.
Also, I'm not sure how to store niboshi and I can only get a big bunch so, I don't want it to go to waste. Powder seems more reasonable.
Would it taste the same? It's about the essence after all.
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︎ Nov 29 2020
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︎ Nov 24 2020
Where can one buy solid bonito (Katsuobushi)?
Getting big into ramen. Was given a beautiful piece of Ninben Tokusen Katsuobushi and need to figure out how to replace it once it's gone.
Anyone have any leads where to buy solid bonito in town... or canada... or the us...
Let me know!
PS. Already spoke to Angel Seafoods (don't sell to public), and Fujiya who only have shaved.
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︎ Jan 12 2021
Katsuobushi in the smokehouse
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︎ Mar 04 2020
Katsuobushi help! My bonito shaving isn't what it should be
Due to allergies, if I want ramen I have to cook it. So I'm learning to do it well, thus copped a katsuobushi block and a beautiful chunk of fish (ninben tokusen). When I shave it I'm getting a mix of curls and crush. If I turn it around, all crush. So I believe I have the correct direction.
some pics
I warm up the shaving area a bit. Blade feels like a piece of paper on your thumb.
All advice welcome.
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︎ Jan 09 2021
Roasted chicken ramen,; 4 hour bone and katsuobushi dashi, soy and sesame tarΓ©, roasted chicken, seared vegetables and Lap Cheong, finished with chives,fried garlic, and pork chicharon for extra oomph. If your incredibly finicky son asks for seconds, you've reached your cooking nirvana
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︎ Mar 30 2021
Week 4: Confit - Salmon confit, tomatoes confit, garlic confit with ponzu sauce and katsuobushi
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︎ Jan 22 2021
Way of ramens (almost - had some katsuobushi in the dashi) vegan tonkotsu. Tastes great, especially considering the effort!
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︎ Jul 16 2020
[I ate] Pistachio-crusted beef with teriyaki sauce and a copious amount of katsuobushi flakes, at "Ofis" in Barcelona
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︎ Nov 07 2020
My first Ramen! Everything made from scratch (except for the noodles and adding bonito seasoning instead of katsuobushi) following Adam Liaw's Shio Ramen recipe. Pork shoulder Chasu, corn, spring onion, nori, and steeped eggs (a tad overcooked.) Tasted great!
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︎ Aug 23 2020
Tori Paitan with a dried shrimp katsuobushi lard aroma oil
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︎ Dec 16 2019
Leftover veg / cupboard raid ramen! Nissin demae ramen Black garlic oil tonkotsu w/ savoy cabbage, scallions, beni shΕga, wood ear mushroom, crispy onions & katsuobushi
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︎ Jan 24 2021
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