Bonito Flakes – a Gift From the Gods Umami
Every time I mentioned mackerel flakes on the Internet or in this thing called “real life”, one very knowledgeable person will say, “I thought it was for cats.” While it’s true that a cat would love them very much, these feathered, savory and smoky flakes are most popular with people who are better equipped to appreciate umami-filled delicacies.
What are mackerel flakes?
Bonito flakes, also known as k atsuobushi , are small bunches of dried fermented skipjack tuna (or, in some cases, cheaper bonito) that are used in Japanese cooking to give them a smoky, intensely piquant and slightly fishy flavor. The taste is somewhere between anchovies and bacon, but much more tender than either of them. You can buy them from the trendiest grocery stores, all Asian grocery stores, or online .
How do you use them?
Bonito flakes, along with kombu, are one of the main ingredients in dashi – a pungent broth commonly used in Japanese cooking – but they can be added to any dish or dish that requires a boost of piquancy.
But before talking about bonito as a topper, we must talk about dashi, because everyone should know how to make dashi. While you can find instant dashi pellets, there really isn’t a compelling reason to buy them as they can be made very easily using just three ingredients. The above video from Just One Cookbook walks you through the process of making a high glutamate broth; to keep track of at home, you will need:
- 1 liter of water
- 0.7 oz kombu
- 3 cups mackerel flakes
Pour water into a saucepan, make several cuts in the seaweed, and soak the kombu in the water for at least 30 minutes or up to five hours. Heat a skillet over medium-high heat, removing any floating pieces if necessary, until the water begins to simmer slowly. Remove the komba, add the bonito and let it simmer for 30 seconds. Remove the pan from heat and let the broth sit for about 10 minutes. Strain everything through a sieve and use the golden liquid like any other broth. (Save the mackerel flakes and add them to the hot rice along with the egg.)
Aside from dashi, bonito flakes are the most delicious side dish I’ve ever eaten. Yes, they bring umami to whatever you put them on, butthey literally dance when sprinkled with hot food . They’re fantastic compared to fried edamame , any noodles, almost every rice dish (or bowl of plain rice), and popcorn. Basically, I consider bonito flakes to be “ocean parmesan” and use it accordingly. Does that mean I put them on the pizza? Yes, yes, it is. Does that make me a genius? May be; it is up to the history textbooks.