Katsuobushi recipes

How to use katsuobushi in cooking, including a simple dashi (soup stock) recipe and an okaka onigiri (rice ball) that harnesses the flavor of the sea.

from the Breville Test Kitchen

Dashi is a Japanese stock and essential in Japanese cooking. This Awase Dashi is most basic dashi and used in various dishes. Let's learn how to make it.

Try our handcrafted recipe for umami sauce, made with a blend of umami-packed ingredients like soy, miso and katsuobushi. This sweet and salty sauce is ready to bring huge savoury flavour to your cooking.

What can you substitute for bonito flakes (Katsuobushi) when you run out of it? We've listed the top 11 options for you!

Katsuobushi, or dried bonito flake, is made from skipjack tuna. It is mildly salty, smoky, slightly fishy and used in stock, as topping, and snack.

This simple chawanmushi recipe makes four silky, savory Japanese egg custards, perfect to serve as individual appetizers. Steam them until just set, then top with a yuzu-ponzu dashi, scallions and herbs, and other ingredients like uni and crabmeat.

Katsuobushi (Dried Bonito Flakes): What are They and How to Use Them?

Furikake is a savory-sweet rice seasoning with sesame seeds, dried fish flakes, and nori seaweed. This Japanese condiment is fabulous sprinkled on steamed rice, onigiri, udon noodles, salad, and popcorn. My recipe is a great way to repurpose leftover bonito flakes and kombu from making dashi.