Bonito flakes (Katsuobushi) are super tasty, dried, fermented, and smoked skipjack tuna. A soup (dashi) with bonito and kelp, with a dash of soy sauce is simply heavenly, wonderful with a piece of salmon. Really, you would eat the salmon for the broth.
Recipe is as follow:
- 10g kelp
- 5g bonito flake
- 2 cup of hot water
- 1 tsp of soy sauce (for a gluten free option, use a gluten free soy sauce)
- 1 tsp of sesame oil
- salt to taste
- a piece of salmon (say 125g)
- a little shallot / spring onion, sliced, to garnish
- 1/2 tsp sesame seeds, toasted, to garnish
To make the dashi, pour hot water over kelp; bring to boil then remove from heat; leave it aside for the flavor to infuse for a minimum of 10 minutes; bring to boil again, remove from heat and add bonito; leave aside for it to infuse for 30 minutes.
Drain the soup from the solids, add a dash of soy sauce^ & sesame oil to the soup; reserve a few pieces of kelp to serve with the soup; slice the kelp into strips.
Bring to soup base to boil gently; poached a piece of salmon gently in the soup; you wan the soup just enough to cover the fish; season with salt if desired.
Garnish with kelp slices, shallot/spring onion and sesame seeds.
^use gluten free soy sauce for a gluten free option.