In a recent recipe writing under taking, I was asked to research and design a method to make Bonito Shavings. I adore them and was really enthusiastic about the project, but with some research discovered... OMG, they are seriously complex. I didn't realize they were smoked, let alone fermented! So just for fun, here is the recipe. I had to hybridize it from a whole slew of sources. If anyone has a better one, or has actually made it, please comment! I can't wait to try it.
| Katsuobushi |
50 grams salt
1000 grams bonito, albacore, or mackerel |
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| Prep fish: remove any bones and break fish down into 4 loins. | | |
| Simmer: simmer gently in heavily salted water for 1 hour. | | |
| Shock: remove fish from water and shock in icewater until completely cold. Pat dry. |
| Pellicle: air dry, on a rack, in the fridge, overnight. | | | |
| Hot Smoke: using oak chips and 1T sugar, hot smoke @150F for 1 hour. | |
| Cold Smoke: using the same oak mix, smoke @70F for 5 hours per day, for 20 days. Return |
| product to fridge everynight. Store wrapped in paper towels to maintain dryness. | |
| Mold Spray: spray with bloomed MEK and let dry at room temp for 2 hours. | |
| Place under refrigeration in a sealed container @80% humidity for 2 weeks. Turn daily. |
| Clean: remove from fridge. Product should be rock hard, and sound like wood when |
| tapped. Using the back of a pairing knife, scrape off and mold/black sooty mud. | |
Store: packed in rice, in a glass jar in the fridge.
Perhaps a fun project? It would seem that this is the only copy of a recipe floating on the Inter-webs...
I want to vary the fish. I can see a yummy salmon product as well as smelt. What if you left the smelt whole? when they are that dry, would we mind the bones? Dunno. | | | |
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