Bonito flakes (Katsuobushi) are super tasty, dried, fermented, and smoked skipjack tuna. A dashi broth with bonito flakes, kelp and a dash of soy sauce is simply heavenly. The soup is wonderful with a piece of salmon. Really, you would eat the salmon for the broth.
Recipe is as follow:
- 10g kelp (brown seaweed)
- 5g bonito flakes (fermented skipjack tuna, shaved)
- 2 cup of water
- 1 tsp of light soy sauce (for a gluten-free option, use a gluten-free soy sauce)
- 1 tsp of sesame oil
- salt and white pepper to taste
- a piece of salmon (approximately 125g)
- a little shallot / spring onion, sliced, to garnish
- 1/2 tsp sesame seeds, toasted, to garnish
- Add 2 cup of water to a saucepan, add kelp; bring to boil then remove from heat; leave it aside for the flavor to infuse for 10 minutes; bring to boil again, remove from heat and add bonito flakes; leave aside for it to infuse for 30 minutes.
- Drain the soup from the solids, add soy sauce and sesame oil to the soup; reserve a few pieces of kelp to serve with the soup; slice the kelp into strips
- Bring to soup to a low simmer; place the salmon gently in the soup to poach, cover with a lid, approximately 10-15 minutes
- Garnish with a few kelp slices, sliced green shallot and sesame seeds