How to Eat Bonito

Many people are not particularly familiar with bonito. It belongs to the suborder of tuna. There is a kind of bonito in my country. It mainly lives in the western Pacific Ocean. Its meat is relatively tender and has high nutritional value. It is a common marine fish. There are many ways to eat bonito, for example, it can be made into bonito soup and miso radish. Let us learn how to eat bonito.

Introduction to Bonito

Bonito belongs to the order Perciformes, the order Thunnus, the family Thunnidae, the subfamily Tunainae, and the genus Skipjack. Only one species is produced in my country. In the western Pacific Ocean, there is a large area of ​​extremely warm and desolate water called the Warm Pool. One of the largest populations of skipjack tuna is found there, and these skipjack tuna feed most actively on the western edge of the warm pool, where two current systems with completely different water qualities converge, creating a convergence zone around which nutrients, plankton and small fish are concentrated.

How to Eat Bonito

1. How to make bonito stock

Ingredients: 4 pieces of kelp (4×4 cm), 50 grams of dried bonito flakes, 800 grams of water.

practice:

Put the kelp into the pot, add clean water and soak it for 30 minutes, bring to a boil over low heat, add the bonito and simmer over low heat for 5 minutes, remove from heat, cover with a lid and soak over low heat for a while, then remove the kelp and bonito.

2. How to make miso radish

Ingredients: 1 long white radish, 1 piece of kelp (about 15 cm), 10 grams of bonito flakes, 2 packets of Shinwa miso sauce, 1 tablespoon of mirin.

practice:

1. Rinse the kelp, put it in a pot and soak it in clean water for 30 minutes.

2. Boil the soaked kelp and the soaking water on low heat for 20 minutes. Add the bonito flakes and cook for half a minute, then turn off the heat and simmer for a while.

3. Filter out the kelp and bonito flakes and set aside the broth.

4. Peel the radish, cut it into 2 cm thick cubes and put it into the pot. Pour in the cooked soup and add mirin.

5. Bring to a boil over high heat, then simmer over low heat for 30 minutes until the radish is soft.

6. Put the miso sauce in a bowl, add 2 spoons of soup, mix well and pour into the pot.

7. Continue cooking for another 5 minutes. When serving, sprinkle some bonito flakes and green onion shreds on the radish.

3. How to make ginger soy sauce

Ingredients: 2 eggplants, 100 grams of pork slices, appropriate amount of ground ginger, appropriate amount of dried bonito, appropriate amount of green onions, salt, pepper, wheat flour, and salad oil.

practice:

1. Cut the eggplant in half lengthwise and cut the texture on top with a knife.

2. Slice the pork into bite-sized pieces, sprinkle with salt and pepper, and add wheat flour and mix well.

3. Add a little more oil to the pan and fry the eggplant until cooked.

4. Take another frying pan, add oil, put in the pork slices and stir-fry until cooked.

5. After the eggplant is fried, take it out and put it on a plate, then put the fried meat slices on it.

6. Add dried bonito, green onions and chopped ginger on top and pour soy sauce on it.

4. How to make Chai Xiang Tofu

Ingredients: 20 grams of bonito flakes, 1/2 egg, 1 box of boxed tofu, and appropriate amount of starch.

Sauce: 1/4 teaspoon minced garlic, 1 teaspoon soy sauce, 1/4 teaspoon sesame oil.

practice:

1. Beat the eggs into egg liquid, cut the tofu into large pieces, and coat them with starch, egg liquid and bonito flakes.

2. Heat up a pan with oil, add tofu, fry until golden brown, then remove from the pan and dip in the sauce when eating.

3. Add tofu and leftover rice (it will contain less water than new rice), mix together, add black pepper, beat an egg and mix well.

4. Spread it flat on a baking tray, spread tomato and onion sauce on it, add cheese, cod, corn kernels, green beans, rosemary, bell pepper rings and other ingredients, and then spread a layer of cheese.

5. Preheat the oven to 180° for 5 minutes, then bake for 15 minutes.

6. Sprinkle with katsuobushi after taking it out of the oven.