Katsuobushi – Japanese Dried Bonito Flakes
Traditional Japanese product made from fermented and dried bonito tuna, shaved into paper-thin flakes that form the base for dashi broth.
Ingredients(for 0.5 kg)
Instructions
Filleting and Preparation
30 Min.Thoroughly wash bonito, fillet it, and divide into the four classic quarters (honbushi cut). Carefully remove all dark bloodline areas and bones.
Poaching
90 Min.Poach fillets in lightly salted water (3% brine) at 80°C for 60-90 minutes until the core temperature of 75°C is reached. Remove and allow to cool completely.
First Smoking and Drying
2-3 WochenSmoke the cooled fillets with oak or chestnut wood at 80-90°C for approx. 6 hours. Then air-dry for 24 hours. Repeat this smoke-drying cycle 4-6 times.
Mold Ripening (Fermentation)
2-4 MonateInoculate smoked fillets with Aspergillus starter cultures and let them mature in a warm, humid room (25-30°C, 70-80% humidity) for 2-4 weeks. Wipe off mold every 2 weeks and re-inoculate – repeat this process 3-4 times.
Shaving and Storage
20 Min.Shave the finished, rock-hard dried katsuobushi block into paper-thin flakes using a special katsuobushi shaver (kezuriki) or a very sharp knife. Store in airtight containers cool and dry for up to 1 year.
Pro Tip
For home users, full fermentation is barely feasible – a simplified version (Arabushi) without mold ripening through repeated smoking and drying over 4-6 weeks already delivers an excellent result.
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