Tuna

Bonito flakes, also known as katsuobushi, are a staple ingredient in Japanese cuisine. They are made from dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).

• Katsuobushi (Standard Bonito Flakes): This is the most commonly used type of bonito flakes. It has a smoky and rich flavor and is typically used as a topping or garnish for various dishes. Sprinkle it over dishes like okonomiyaki (savory pancakes), takoyaki (octopus balls), or udon noodles for added umami.
• Hanakatsuo (Shaved Bonito Flakes): Hanakatsuo refers to the finely shaved or grated bonito flakes. These flakes are thinner and lighter in texture compared to the standard bonito flakes. They are often used in making dashi, a traditional Japanese cooking stock. Hanakatsuo quickly dissolves in hot water, infusing it with a delicate fish flavor. Dashi forms the base for many Japanese soups, sauces, and simmered dishes.
• Kezurikatsuo (Thick Bonito Flakes): Kezurikatsuo is a thicker-cut bonito flake that retains more of its texture and provides a stronger flavor. It is commonly used in making dashi for dishes that require a more pronounced fish flavor. It can also be used as a topping for rice, noodles, or salads to add a bolder taste.
• Ajitsuke Katsuo (Seasoned Bonito Flakes): Ajitsuke katsuo refers to bonito flakes that have been seasoned with soy sauce, mirin, sugar, and other ingredients. They have a slightly sweet and savory taste and are often used as a topping for rice dishes, salads, or served alongside tofu as a garnish.
• Niboshi (Dried Sardines): Niboshi are dried small sardines that are sometimes referred to as "baby bonito." They are often used in combination with bonito flakes to make dashi, enhancing its depth of flavor. Niboshi contributes a distinct fishiness and a rich umami taste to the dashi stock.

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Dashi stock using katsuobushi (standard bonito flakes):

Ingredients:

• 4 cups water
• 20 grams katsuobushi (bonito flakes)

Instructions:

1. In a medium-sized pot, add water and bring it to a boil over medium heat.
2. Once the water comes to a boil, add the katsuobushi (bonito flakes) all at once. Stir gently to ensure the flakes are fully immersed in the water.
3. Reduce the heat to low and let the katsuobushi simmer for about 5 minutes. During this time, the bonito flakes will release their flavor into the stock.
4. After 5 minutes, turn off the heat and let the katsuobushi settle at the bottom of the pot for a few minutes.
5. Line a fine-mesh sieve or a cheesecloth over a bowl or another pot. Carefully pour the dashi through the sieve, straining out the bonito flakes. Press down gently on the bonito flakes to extract any remaining liquid.
6. Discard the used bonito flakes or save them for other purposes like furikake seasoning.
7. Your dashi stock is now ready to use. It can be used immediately or refrigerated for later use.

Note: Dashi is typically used as a base for various Japanese dishes, including miso soup, noodle soups, and simmered dishes. Adjust the amount of katsuobushi based on your preference for a lighter or stronger fish flavor.

Order dried tuna online and enjoy one of the best tasting fish available. Dried tuna, also known as tuna jerky or tuna flakes, is a versatile ingredient with various culinary uses. The links below will take you to eBay in a new window with a full description of the dried tuna for sale.

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Here are some popular ways to use dried tuna in cooking:

• Tuna Salad: Add dried tuna flakes to your favorite tuna salad recipe for added texture and flavor. It enhances the taste and provides a delightful chewiness to the salad.
• Pasta and Rice Dishes: Sprinkle dried tuna flakes over pasta dishes like spaghetti, linguine, or carbonara for an umami boost. You can also mix it into rice dishes such as fried rice or risotto to add depth of flavor.
• Soups and Stews: Dried tuna can be rehydrated and added to soups or stews, lending a rich and savory taste. It works well in seafood chowders, miso soup, or even hearty tomato-based stews.
• Pizza Topping: Sprinkle dried tuna flakes over your pizza along with other toppings for a unique twist. It pairs well with ingredients like olives, onions, and capers.
• Asian Dishes: In Asian cuisine, dried tuna is often used to flavor broths and stocks. It can be added to dashi (a Japanese cooking stock) or used in Korean soups like sundubu-jjigae for a concentrated umami flavor.
• Seasoning and Condiment: Grind or crush dried tuna flakes into a powder or fine crumbs to create a seasoning or condiment. This can be used as a topping for rice bowls, salads, or even sprinkled on grilled vegetables.
• Sandwiches and Wraps: Add dried tuna flakes to sandwiches or wraps for a unique twist on classic fillings. It adds a concentrated tuna flavor and a chewy texture.
• Snack or Appetizer: Enjoy dried tuna flakes as a snack on their own or paired with crackers. They can also be used as a topping for canapés or served alongside cheese and cured meats on a charcuterie board.

Remember that dried tuna is concentrated in flavor, so a little goes a long way. You can adjust the quantity based on your personal taste preferences and the specific recipe you're using.