Comments on: Katsuobushi http://www.norecipes.com/ingredient/katsuobushi Sun, 21 Feb 2010 16:59:06 -0500 http://wordpress.org/?v=abc hourly 1 By: Creamy Salmon Miso Soup (Sake No To-nyu Jiru) | [ No Recipes ] http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-106 Creamy Salmon Miso Soup (Sake No To-nyu Jiru) | [ No Recipes ] Sun, 05 Apr 2009 15:54:58 +0000 http://www.norecipes.com/ingredient/?p=33#comment-106 [...] adding some cooked rice to the soup and cooking until the rice is very soft. 1 qt soy milk 1/4 C katsuobushi 4″ sheet kombu 3 small carrots cut into chunks 3 small turnips cut into 6 wedges 3 Tbs white [...] [...] adding some cooked rice to the soup and cooking until the rice is very soft. 1 qt soy milk 1/4 C katsuobushi 4″ sheet kombu 3 small carrots cut into chunks 3 small turnips cut into 6 wedges 3 Tbs white [...]

]]> By: Okonomiyaki (Japanese Pancake) | [ No Recipes ] http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-82 Okonomiyaki (Japanese Pancake) | [ No Recipes ] Wed, 01 Apr 2009 07:06:40 +0000 http://www.norecipes.com/ingredient/?p=33#comment-82 [...] 2 C roughly chopped cabbage 2 Tbs katsuobushi 2 scallions chopped 1 tbs [...] [...] 2 C roughly chopped cabbage 2 Tbs katsuobushi 2 scallions chopped 1 tbs [...]

]]> By: Udon Recipe (Kitsune Udon and Dashi) | Rasa Malaysia http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-36 Udon Recipe (Kitsune Udon and Dashi) | Rasa Malaysia Wed, 25 Feb 2009 01:14:23 +0000 http://www.norecipes.com/ingredient/?p=33#comment-36 [...] to a whole family of stocks which are mostly seafood based, using umami-rich ingredients such as kezurikatsuo, niboshi, kombu and even shiitake mushrooms. By using these basic ingredients in different [...] [...] to a whole family of stocks which are mostly seafood based, using umami-rich ingredients such as kezurikatsuo, niboshi, kombu and even shiitake mushrooms. By using these basic ingredients in different [...]

]]> By: Marc http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-33 Marc Thu, 19 Feb 2009 17:39:24 +0000 http://www.norecipes.com/ingredient/?p=33#comment-33 The thin kind is fine (it just tends to be more expensive). As for mirin, I don't have a particular brand I recommend, but look at the ingredients. I try to steer clear of brands that list "Corn Syrup" as the first ingredient. Some of them also include MSG which I also try and avoid. The thin kind is fine (it just tends to be more expensive). As for mirin, I don’t have a particular brand I recommend, but look at the ingredients. I try to steer clear of brands that list “Corn Syrup” as the first ingredient. Some of them also include MSG which I also try and avoid.

]]> By: Jodi http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-32 Jodi Thu, 19 Feb 2009 17:08:53 +0000 http://www.norecipes.com/ingredient/?p=33#comment-32 I could only find the thin katsuobushi - can i still use it to make stock? also, can you recommend a good brand of mirin? I could only find the thin katsuobushi – can i still use it to make stock?

also, can you recommend a good brand of mirin?

]]> By: Kombu | [ No Recipes ] Ingredients http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-25 Kombu | [ No Recipes ] Ingredients Sat, 14 Feb 2009 20:09:27 +0000 http://www.norecipes.com/ingredient/?p=33#comment-25 [...] with a briny umami-filled flavour that bolsters other more flavourful dashi ingredients such as katsuobushi or niboshi. In larger sheets it can be rehydrated and used to wrap seafood or meat for stewing. The [...] [...] with a briny umami-filled flavour that bolsters other more flavourful dashi ingredients such as katsuobushi or niboshi. In larger sheets it can be rehydrated and used to wrap seafood or meat for stewing. The [...]

]]> By: Nurit - 1 family. friendly. food. http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-24 Nurit - 1 family. friendly. food. Fri, 13 Feb 2009 18:26:52 +0000 http://www.norecipes.com/ingredient/?p=33#comment-24 What an AMAZING photo!!!! What an AMAZING photo!!!!

]]> By: Niboshi | [ No Recipes ] Ingredients http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-21 Niboshi | [ No Recipes ] Ingredients Thu, 12 Feb 2009 19:34:53 +0000 http://www.norecipes.com/ingredient/?p=33#comment-21 [...] of it’s bold flavour, niboshi stocks are typically reserved for heavier soups and dishes with katsuobushi or kombu being used for lighter stocks. Niboshi dashi is commonly used in stock for udon, kakuni, [...] [...] of it’s bold flavour, niboshi stocks are typically reserved for heavier soups and dishes with katsuobushi or kombu being used for lighter stocks. Niboshi dashi is commonly used in stock for udon, kakuni, [...]

]]> By: Diana http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-17 Diana Wed, 11 Feb 2009 15:32:57 +0000 http://www.norecipes.com/ingredient/?p=33#comment-17 Mmm...bonito. I love it piled on okonomiyaki. The umami flavor is outstanding...the sight of all those wiggling flakes are a bonus. Mmm…bonito. I love it piled on okonomiyaki. The umami flavor is outstanding…the sight of all those wiggling flakes are a bonus.

]]> By: diva http://www.norecipes.com/ingredient/katsuobushi/comment-page-1#comment-13 diva Tue, 10 Feb 2009 09:22:54 +0000 http://www.norecipes.com/ingredient/?p=33#comment-13 aaah marc i think this new blog is a fantastic idea!! i love bonito...i can just pour into my mouth straight out of packet and it'll make my day just fine. also, if i have takoyaki, you don't see the takoyaki cause i have a sea of bonito on top of it...it's heaven ;) x aaah marc i think this new blog is a fantastic idea!! i love bonito…i can just pour into my mouth straight out of packet and it’ll make my day just fine. also, if i have takoyaki, you don’t see the takoyaki cause i have a sea of bonito on top of it…it’s heaven ;)

x

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