DescriptionAn essential seasoning and stock ingredient.Few seafood flavours in Japan remain as important as the crisp saltiness of bonito, so why not bring its rich savouriness to the table with this handy bag of katsuobushi bonito fish flakes? Meticulously shaved from skipjack tuna caught off the coast of Spain, these thinly-cut, dried flakes pack a surprisingly flavoursome umami punch that can be sprinkled atop stir fries and okonomiyaki for an extra layer of texture, and even stewed into your own salty stock for classic noodle soups and more. Simply boil the flakes in hot water for no more than a minute, then wait for them to sink so you can drain the broth and deliver a deliciously authentic stock.PreparationTo make 500ml of dashi broth:- Bring 500ml of water to the boil in a pan and add the 20g of katsuboshi flakes.- Once added, reduced the heat and simmer for 1 minute, before you switch the heat off and leave the broth to rest for 2-3 minutes.- Return to the broth once the flakes have settled at the bottom of the pan. Remove it from the stove and strain the broth through a paper towel-lined sieve.- Dashi broth is now ready to use for miso soup, noodle soup, hotpots etc.IngredientsSkipjack Tuna [Katsuwonus Pelamis] (Fish) (100%).
This information was updated on 13/08/2025. Please check the product's packaging for more detailed and accurate information.NutritionPer 100g:•Energy: 1563kJ/369kcal•Fat: 5.2g(of which Saturates: 1.7g)•Carbohydrate:
