Easiest Way to Cook Yummy Bonito Flake and Salted Pork Sauté

Easiest Way to Cook Yummy Bonito Flake and Salted Pork Sauté Delicious, fresh and tasty.

Bonito Flake and Salted Pork Sauté. Spinach Ohitashi is an easy classic Japanese side dish, made of blanched spinach steeped in light dashi soy broth and garnished with bonito flakes. Afterward, allow the vegetable to absorb the dashi based sauce. We typically serve Ohitashi with a sprinkle of Katsuobushi (dried bonito flakes) on top.

Katsuobushi has a smokey savory taste that is a great accent for many Japanese dishes.

Because dried bonito is packed with lot of umami (savory taste), it is perfect.

Bonito flakes made into bonito broth (quick fish stock) is delicious and highly economical as a base for soups and sauces when bone broth is unavailable.

You can cook Bonito Flake and Salted Pork Sauté using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bonito Flake and Salted Pork Sauté

1. Prepare 300 grams of Block of pork shoulder roast (pork belly also OK).

2. Prepare 2 1/2 grams of Salt (choose something delicious).

3. Prepare 6 grams of Bonito flakes.

4. It’s 1 of Black pepper.

Bonito flakes are made from dried, fermented, and smoked skipjack tuna.

Traditionally, Japanese women kept blocks of the dried bonito and used a.

Shaved bonito flakes add an enticing umami flavor to many foods!

Also known as katsuobushi, these flakes are shaved from a dried tuna fish known as bonito.

Bonito Flake and Salted Pork Sauté instructions

1. Wipe excess moisture and rub in the salt with the pork still in block form. Cover the top completely with bonito flakes..

2. Wrap completely, making sure there are no openings. Store in the refrigerator for 1 to 3 days. Make sure not to exceed the meats expiration date. This isn't for extended periods of storage..

3. Unwrap, and with the bonito flakes intact, cut to preferred thickness (about 5-8 mm). Fry until golden brown on medium heat, no oil necessary..

4. Add black pepper if desired to finish and serve..

5. A quick variation. Add a bit of bonito flakes (not listed), soy sauce, and mirin to the pan for "bonito pork"..

6. Letting it marinate for 3 days brings out the richness of the flavor and tenderizes the meat!.

It lends a distinct savory umami flavor to foods which is why it's very popular in Japanese dishes.

Bonito flakes are huge in Japanese cuisine.

The top countries of suppliers are Brazil, China, and Japan.

Salt pork is a bit like bacon without the smokiness, so it pairs nicely with sweet shallots.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce.