Bonito Flakes
Bonito flakes are paper-thin shavings of dried, smoked bonito, a relative of tuna, and the classic base for dashi.
Origin
In Japan the product is called katsuobushi. The flakes bring plenty of umami and a delicate smokiness, which is why they are a cornerstone of Japanese cooking. Besides dashi, they top dishes such as okonomiyaki or tofu. You only need a small amount, because the flavour is very intense.
How to
For dashi, add the flakes to hot water that is no longer boiling, let them steep briefly and strain. Don't simmer them for long, or the stock turns bitter and fishy. Keep the pack tightly closed to preserve the aroma.
Common mistake
If you cook vegetarian, you can make dashi with kombu alone. The taste is milder, but still rich in umami.
Related recipes
Authentic Japanese Dashi Broth Recipe: Umami-Loaded Delight
Related terms
B