Photo: Aya Brackett; Styling: Alessandra Mortola
Total Time
45 Mins
Yield
Makes about 1 cup

Made with dried smoked bonito (skipjack) tuna, this makes a flavorful main ingredient in salad dressing.

 

How to Make It

Step 1

Put kombu and 2 cups water in a small pan. Bring to a simmer over medium-low heat, about 20 minutes. Just before water begins to bubble, discard kombu.

Step 2

Increase heat to high and bring to a boil. Add bonito flakes, pressing with a spoon to submerge, and immediately shut off heat. Let flakes settle to bottom of pot, about 15 minutes.

Step 3

Strain through a cheesecloth-lined strainer into a bowl. Wring out all liquid from cheesecloth into bowl.

Step 4

Make ahead: Up to 2 hours at room temperature.

Step 5

Note: Nutritional analysis is per cup.

Peko Peko catering, Oakland, California

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