Katsuobushi
Katsuobushi are dried, fermented, and smoked skipjack tuna flakes. They have an intense umami flavour and a smoky aroma. Primarily used as a garnish for savoury dishes like okonomiyaki, takoyaki, or as a base for dashi broth.
Katsuobushi in recipes is mainly used as a garnish or to enhance flavour in broths. It is a key component of dashi, the fundamental Japanese broth used for many soups and sauces. It also appears as a topping on noodle dishes or salads.
Often combined with
Ingredients that, besides Salt, frequently appear together with Katsuobushi in public recipes.
Recipes with Katsuobushi
Recipes featuring Katsuobushi are predominantly Japanese and savoury, often prepared for lunch. Pescatarian and gluten-free diets are also represented. The dishes are typically soups or pasta salads.
There are currently no public recipes with this ingredient.
Recipe statistics Katsuobushi
Katsuobushi is used in 1 recipes.