Homemade Bonito Flakes (Katsuobushi)
Katsuobushi are paper-thin shavings of dried, fermented tuna and are considered one of the most intensely umami ingredients in Japanese cuisine. This home version uses skipjack tuna or bonito, which is reduced to a fraction of its original weight through several drying phases. The finished base form (Arabushi) can be used directly or further fermented into authentic Katsuobushi.
Ingredients(for 1 kg)
Instructions
Filleting & Salting
4 hrs. 30 min.Carefully fillet the bonito, removing all bones with tweezers. Rub salt evenly on all sides and refrigerate covered for 4 hours. Then rinse, pat dry, and brush with sake and mirin.
First Drying Phase
24 hrs.Dry the fillets at 70-75 °C in the dehydrator or smoker for 24 hours. Optional: add oak or cherry wood chips for a light smoke. The fillets should develop a firm, slightly rubbery consistency.
Second Drying Phase
24-48 hrs.After a 2-hour cooling break at room temperature, dry the fillets again at 63-70 °C for another 24-48 hours. The fillets should be very hard, almost rock-like at the end and produce a clear sound when tapped.
Shaving & Packaging
30 min.Allow the completely dried Arabushi blocks to cool fully. Shave into paper-thin flakes using a Katsuobushi shaver or very sharp knife. Vacuum-sealed, keeps in the refrigerator for up to 3 months.
Pro Tip
Authentic Katsuobushi requires weeks to months of fermentation with Aspergillus mold. This home version (Arabushi) is already usable after the drying process. For paper-thin shavings you will need a special Katsuobushi shaver (Kezuriki).
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