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4,20€ – 5,50€
The Katsuobushi is used to make the traditional “dashi” broth for the daily preparation of miso soup. It can also be used for cooking broth of rice, vegetables, fish, shells or meats or dotted as a condiment or for the production of Takoyaki (Octopus dumpling) and okonomiyaki (Japanese crepes filled and salted). After using the Katsuobushi in broth, the shavings will serve you to prepare the delicious furikake that accompanies the rice beautifully.
The preparation of the dashi for 20gr of Katsuobushi:
Heat 500gr water until it boils and then turn off the lights (do not boil the ingredients). Pour your ingredients and let infuse between 3 and 10 min. According to your wish. Filter, reserved the broth cool for 3 days.
Ingrédients : 100% katsuobushi.
Storage time : 8 to 10 months in sachet or used quickly after opening the pouch.
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