📝 About This Recipe
Katsuobushi is the cornerstone of Japanese cuisine, a labor of love that transforms fresh skipjack tuna into the hardest food in the world. Through a meticulous process of simmering, smoking, and sun-drying, the fish develops a profound smoky aroma and a concentrated savory profile known as 'umami.' This recipe guides you through the traditional 'Karebushi' method, resulting in a ruby-red interior that, when shaved, yields flakes that dance upon the heat of a finished dish.
🥗 Ingredients
The Fish
- 2 whole fish Fresh Skipjack Tuna (Katsuo) (approximately 3-4kg each, extremely fresh)
Simmering Liquid
- 10-15 liters Filtered Water (enough to fully submerge the fillets)
- 100 grams Sea Salt (to help stabilize the proteins)
Smoking Woods
- 5 kilograms Oak Wood Chips (for deep flavor)
- 2 kilograms Cherry Wood or Beech (for a subtle sweet aroma)
Curing & Molding (Optional/Advanced)
- 1 pinch Aspergillus glaucus culture (specific noble mold for Honkarebushi style)
👨🍳 Instructions
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1
Begin by cleaning the skipjack tuna. Remove the head and viscera, then carefully fillet the fish into four longitudinal sections (two back fillets and two belly fillets), a process known as 'Namari-bushi'.
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2
Arrange the fillets in a large, shallow simmering basket. In a large pot, bring the salted water to a gentle simmer (around 80-90°C/175-195°F). Do not let it reach a rolling boil to prevent the flesh from breaking.
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3
Lower the fillets into the water and simmer steadily for 60 to 90 minutes. This step, called 'Shajuku', coagulates the protein and sets the structure of the fish.
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4
Remove the fillets and allow them to cool slightly. While still warm, use tweezers to meticulously remove every small bone and use your fingers to peel away any remaining skin and dark fatty tissue (Chiai).
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5
Prepare your smoker. You will use a method called 'Baikan' (smoke-drying). Arrange the fillets on racks and smoke them using the oak and cherry wood at a temperature of 70-80°C (160-175°F).
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6
Smoke the fish for 2-3 hours, then turn off the heat and let them rest in the smoker overnight to allow internal moisture to migrate to the surface.
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7
Repeat this smoking and resting cycle 10 to 15 times over the course of two weeks. The fillets will turn dark brown and lose significant weight as they dehydrate.
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8
Once the smoking phase is complete, scrape the surface of the fillets with a small knife to remove any charred residue or excess tar from the smoke, revealing a smooth, dark surface.
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9
Place the fillets in the sun for 2-3 days to further dry. At this stage, it is called 'Ara-bushi' and can be used, but further aging creates a superior product.
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10
For 'Honkarebushi', place the fillets in a closed cedar box to encourage the growth of beneficial Eurotium herbariorum mold. This mold consumes the remaining fats and breaks down proteins into amino acids.
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11
Every 2 weeks, take the fillets out, brush off the mold, and sun-dry them for a day before returning them to the box. Repeat this for 3 to 6 months.
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12
The process is complete when the fillets are as hard as wood and produce a high-pitched metallic 'clink' when tapped together. The interior should be a translucent, deep ruby red.
💡 Chef's Tips
Always use the freshest skipjack tuna available; any oxidation in the fat will result in a fishy, rancid flavor after drying. Control your smoke temperature religiously; if it gets too hot, the fish will cook and flake rather than dry into a solid block. Patience is your primary ingredient—the resting periods between smoking sessions are vital for moisture distribution. When shaving the finished product, always use a dedicated 'Katsuobushi Kezuriki' (plane box) and shave against the grain for the thinnest flakes. Store your finished Katsuobushi blocks in a cool, dry place wrapped in parchment paper to prevent unwanted moisture absorption.
🍽️ Serving Suggestions
Shave fresh over a bowl of hot steamed rice with a dash of soy sauce (Neko-manma). Steep the shavings in hot water with Kombu to create the ultimate authentic Dashi broth. Sprinkle over Takoyaki or Okonomiyaki and watch the flakes 'dance' from the rising steam. Use as a savory topping for chilled silken tofu (Hiyayakko) with grated ginger and scallions. Pair with a dry, cold Junmai Ginjo sake to complement the smoky, oceanic notes of the fish.