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:

Ingredients

• 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

Method

• 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

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