Bonito flakes are a staple item used in a variety of Japanese dishes! Just sprinkling a few flakes on top of the dried bonito will give you the flavor of bonito and take your taste buds to the next level.
This time, we would like to introduce dishes made with dried bonito flakes.
4 recipes for side dishes using dried bonito flakes!
Tomato and cheese with dried bonito flakes
The Western-style combination of tomatoes and camembert is transformed into a Japanese flavor by adding dried bonito flakes. The dried bonito flakes absorb the moisture from the ingredients, making it a great dish to keep on hand. It is also a perfect accompaniment to alcoholic beverages.
Simmered potato with dried bonito flakes
The flaky potatoes are sprinkled with dried bonito flakes to add a deep flavor to this dish. The bonito flakes add a delicious flavor to the gently sweet and spicy seasoning, making you feel nostalgic. It is also recommended as a side dish for bento.
Healthy snacks! Bonito flakes with cream cheese
This is a dish of grilled lotus root with cream cheese, made with dashi broth from dried bonito flakes used in making men-tsuyu (Japanese noodle soup). The dashi broth is full of flavor and goes well with the acidity of the cream cheese and crunchy grilled lotus root. It is easy to make and makes a great snack!
Crispy and addictive! Deep-fried chikuwa with dried bonito flakes
The crispy texture of dried bonito flakes is fresh in this recipe for deep-fried chikuwa. Hats off to the idea of using dried bonito flakes in the batter. The use of chikuwa is not only tasty, but also saves money!
2 recipes for soups using dried bonito flakes that are a bit unusual.
Okinawa’s Traditional Cuisine in a Short Time! “Kachu yu” (Okinawan hot water)
Kachu” is an Okinawan dialect word for dried bonito. It can be made simply by putting dried bonito flakes and miso paste in a bowl and pouring boiling water. It is a very useful dish when you want something soupy and to warm up your body.
Japanese style onion soup
Onion soup, made by slowly simmering candy-colored onions, is a staple of Western cuisine. Usually consommé is used, but using dried bonito flakes to give it a Japanese flavor is also tasty and flavorful. It is also good with toasted rice instead of toast.
