I Made my Own Homemade Katsuobushi (Shaved Bonito Flakes)
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- Опубликовано: 23 авг 2024
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My dad and I spent a week making our own katsuobushi from scratch. The fish used to make katsuobushi (skipjack tuna) is very common here in Hawaii so it's been something I've been meaning to try. Turns out its not super complicated but it takes a long time. The style of katsuobushi we made is called 'arabushi' its fish that is smoked and dried for a long period of time. This style of katsuobushi is often shaved and sold in bags. There is another style of katsuobushi called karebushi which is arabushi inoculated with mold and dessicated for months. This created a drier more concentrated umami flavor but has less intense fishy flavor. The mold used to make this can be dangerous (can cause pneumonia if you are immunocompromised) so I would not recommend making that at home.
Tools we used:
Fish Poacher: amzn.to/3la2I3s
Kezuriki (Shaver) amzn.to/377GnP7
If you don't feel like making your own katsuobushi:
Hon karebushi (katsuobushi with mold) - amzn.to/3q1p1Mx
Arabushi - amzn.to/3l8T1SZ
Great video!! I live in Indonesia and we have similar dish too but we dkn't shave it. Usually the sailor smoke the fist until it gets hard so it can stay longer. They keep it as a food supply when they go sailing. We call it "ikan kayu" which means wooden fish. Because it's hard like a wood.
Great video once again. Though I am 95% I will never make my own Katsuobushi.
But hey, I used to say the same thing about making ramen, and here I am making a ramen broth every week.
Thank you so much for teaching me.
Thanks for watching! Its definitely much easier to just buy katsuobushi haha
@@WayofRamen I don't have access to a split jack tuna lel. or a smoker. can you katsuobushi a piece of spam tho.
@@WayofRamen It definitely is, but is it cheaper? I recently payed 210 € for 1 kg of Katsuobushi.. Have you roughly estimated the cost of material?
@@_jonathanlue If you do make Spam-shavings, let us know!
@@_jonathanlue you can try other Fish? I’m curious to see how it will be with another type of fish. Maybe something similar to Tuna.
Super dope vid! I’ve always wondered how bonito flakes are made.
Thanks for watching!
It was all going well until he said I need a smoker. It's alright though I just went and bought a vape and blew on it for a couple hours. Adapt, improvise, overcome.
Just use mosquito coil bro
Mmmmm lung cancer
You dont need a smoker when you ARE the smoker 🤘😎🚭💯
bro just play some snoop dogg songs to your fish, it will smoke itself
@@lordjaashin LMAO
Man, you're the only youtuber who make katsuobushi from scratch, that's dedication! Love it.
I was curious about Bonito Flakes. In the film, "Chushingura" the hero, young Lord Asano makes a gift of Dried Bonito to Kira Sama, a corrupt court official, who is supposed to tutor him in the necessary protocol persuant to the Shogun's inspection. Kira rejects the Bonito, and slyly hints he should have received a much grander bribe. Asano believes in the pure way of the Samurai, and that it is unjust to have to bribe any officials. Kira provokes Asano, who draws his sword inside the palace. For this offence, Asano must commit suppuku. The rest of the film is about his 47 followers who must endure hardships to avenge their fallen Lord.
Mahalo. I see Kira was a greedy fool not to appreciate the value of country-smoked Bonito.
genuinely this is the best RUclips comment I've ever read
@@aidena5541 Mahalo nui.
Man stabs himself and throws intestines at police
Is that the 47 Ronin story?
@@GitHubStiizz Yes. means ''Faiithful unto Death," and is an alternate title for the ''Forty-Seven Ronin'' story, which has been celebrated in Japanese culture for a long time. First appearing in puppet shows then Kabuki plays, it has been the subject of 7 films, and numerous TV presentations.
First Niboshi, now katsuobushi. Your dedication to Ramen knows no bounds. Mahalo nui for sharing that. First time I saw a block of the dried katsuo I thought it was kiawe wood. Mom would have killed me if I mistakenly threw it into the hibachi.
Love this so much. I didn't know these can be homemade
Thanks very much for watching! Definitely something that can be done at home if you have the time.
Bruh ray mak i didnt know u even know about way of ramen
@@PlebiasFate1609 oh he knows all right, *the Ray Mak always knows*
Omg you’re everywhere 😱😆
@@eggsplash2916 I don't know what's worse, being recognized as being all over the youtube comment section, or the fact that you have knowledge of that. I suggest you both get a life
It's always satisfying to make your own components for a finished product, it makes it that much more your own!!
The smell of Dashi stock, is something I could never get tired of. 🤤🤤
Turns out that chicken and pork have almost the same amount of the umami compounds that fish has, perhaps someone should try drying them. 🙂
With the amount of times you said "I can't find the thick cut stuff where I live" we should have expected this at some point! Great stuff!
Your dedication to ramen is next level. Very impressed with this video!!
A cold smoke for 24-36 hours would probably get you to the water loss level and dryness you are looking for, but still, this dive is a great introduction. Well played, Ryan!
could we bake/dehydrate it then smoke it so we dont have to smoke as long?
Was so fun hearing/watching you do this fun project. Great job, Dad!
When i first saw the shaved katsuboshi i thought that it was just a piece of shaved bark of a tree
This is another level to try the hardest work at home cooking ...
And for making japanese proper stock ,kombu is a kick with katsuo to make it rich flavor
This man is the definition of husband material
Tell that to my wife she doesn't think I'm that special 😂
@@WayofRamen I think the food speaks for itself 👀
@@WayofRamen challenge her to a shokugeki...
Wow amazing on how to make bonito flakes. Thank you for sharing
Glad to have you back! The Katsoubushi looks great. Keep the videos coming!
Thank you for watching
Thanks, that was very interesting, absolutely no chance of me making it for a variety of reasons, 1 is I don’t have enough motivation for such a long project & I’m allergic to things that swim.
But I’ve often seen it on Japanese food videos. I love to see how it appears to jump & curl when it’s put on something hot. About ten minutes ago I had a burning desire to know how it was made. 👏🏼👏🏼👏🏼🌸
watching this while eating takoyaki XD bonito flakes are delicious ty for sharing process of making :D
Amazing, Ryan! Saw these on your IG stories and was excited for the video. Congrats!! Excited for your Hawaiian ramen honestly
Great to know this home made bonito thank you.
You could possibly slice it in half to speed up the drying, and even end up with a smokier result as there is more surface area from 4 pieces.
I miss Hawaii so much.. 😪 10 years will never be enough, but defo coming back. 🌺🥰
You are an inspiration. I would love to try a bonito dashi ramen with this "fresh" katsuobushi.
What an awesome video! The filming and editing is very nice too
I had to look for this after seeing S1: E2 of Midnight Diner (2014)
now that is dedication to the art of ramen
Thanks for sharing this. Real line work. In Honolulu I’ve only seen them at Marukai. So fun to use kezuri and have it fresh. Aloha
Made this request before, but clam or sardine ramen! My favorite bowls of ramen came from Ramen Kai in Tokyo that served those two soups.
I love bonito flakes we call it kulit bawang or sayap lipas🇲🇾🇲🇾
in Maldives thats called a valhoamas and is a staple in cooking there
The fact that you took it out to be a responsible parent makes me sub 🤙😁.
Instead of holding the box with one hand and "shaving" the fish with the other, I found it less tiring, faster and safer to place the box on a towel (to prevent the box from slipping), and butt the far side of the box against a wall. Then, holding the fish with both hands, I bend my knees a little and use the power of my whole upper body to shave the fish.
Random thought, after the fish, is smoked. Would putting it in a dehydrator; further dry and make the flavour more intense?
Different layers of the meat/fish will lose moisture at different rates depending on ambient humidity and temperature, not to mention endangering certain microbial activities - as a general rule; the slower and more natural the process, the more even the moisture distribution and therefore the more even the flavour/texture. I don't personally know how much microbial activity is involved in making bonito (seeing as the fish is poached first, I'm guessing not much) but if they traditionally use mould to finalize the process rather than a dehydrator, it's probably for good reason - just like when making salamis and other cured meats. I'm sure you _could_ use a dehydrator, but whether that actually gives you a more intense flavour or a superior product is something I'm more sceptical of. Best case you would probably end up drying the outside more than the inside and have to wrap the fish and let it sit for a long time for moisture to redistribute - worst case the outer layers would be irreversibly damaged or altered by the process. It's likely that the specific final moisture content is fairly important to the quality of the product, and if it's too dry and ends up similar in texture/hardness to something like bottarga then you likely won't even be able to shave it and will have to grate or grind it instead. Like I said I'm no bonito expert but I've dried, cured and smoked various meats and fish in my time and dehydrators are a convenient "cheat" but often result in an ultimately inferior product than the more time-consuming alternatives. If you try it both ways and find the dehydrator better in some way I would be curious to know.
@@graysaltine6035 wow
@@graysaltine6035 you should have at least paid a little attention before dropping that irrelevant mass of words. arebushi is made by smoking and drying aka dehydration. karebushi is completely different product that uses arebushi and inoculated with mold. so why are you even bringing up the topic of drying with mold when arebushi is the preferred bonito flakes for ramen? try better next time when you want to appear as know it all fool.
@@lordjaashin know it all lol... I said twice I'm no expert on bonito? When you dry meats and fish you can't just bake it till it's dry, that's not how it works. When the fish is outside the smoker it isn't really "drying" at all, the reason the fish gets removed from the smoker every day is so it can "sweat" - moisture from the inside of the fish redistributes to the surface and forms droplets, if you try to rush the drying the process you will ruin your product every single time as in order for that inner trapped moisture to escape without "sweating" you will need to heat the internal meat temp past boiling point and hold it there which will drastically alter the texture of your final product. There's a reason that curing/drying chambers have humidity controls on them - you start at a humidity that is only slightly less than the moisture content of your meat, wait for the meat to reach equilibrium with its environment then progressively decrease the humidity in increments until you reach the desired moisture content which is never, ever 0%. Even the wood in the smoker will be about >15% moisture else there wouldn't be any smoke. I only mentioned mould in relation to microbial activity, if you actually read my whole "irrelevant mass of words" you would see there are multiple issues with using a dehydrator that have nothing to do with mould.
If it were viable to use a dehydrator then everyone would be doing it instead of taking an entire month (or year+ for some meats) to do things "properly". Next time you get killed in Fortnite, go vent on reddit or somewhere where your hostility is warranted - or at least offer some knowledge and perspective of your own instead of being offensive for the sake of it.
@@graysaltine6035 We all have that one person(s) in the canvas discussion ^
My mind travels to one of midnight diner episode about neko manma, so interesting!
I wonder what was going through the creator of kasuobushi. Maybe: "You know, I really want to dry/smoke this fish until it's as hard as stone, and then I'll shave it into flakes."
I wanna know who thought eating giant sea spiders was too g to be a good idea. Glad they did
Finally! I was looking forward to this video for so long!
I had bonito for the first time a couple nights ago. Cool to see how it’s made. Mahalo!
Psychologist: it's impossible to smell images
This.
It looks like it turned out amazing. I would love to try that sometime
Yeah it turned out not bad for the first try. I think we can get it better with some small tweaks to the process.
Know 9 6 I know that
+
+
Just knew that bonito flakes where from chunks like this (thanks Anime) so this fascinating to say the least. Looks great!
I'm going to try this with the trout I've caught.
thats nice
He's back!
wish we could have seen a slice of dad’s version, next time🤙🏽
3:07 magic 3rd fish appeared
BONITO FLAKES.
Very interesting! Thanks for sharing. Wish we had such fish available here.
Would love to see you tackle a Jiro Style ramen! 🤔
Midnight Diner brought me here
I just made eggrolls and thought that took a lot of time. I will buy bonito flakes. great video, Thank you
There's no way I could do this; completely unrealistic. Not because the process is lengthy, but because I wouldn't be able to resist eating the fish during the process! Especially that 3-day! I would attack that like a dog with a brand new beef bone... fantastic vid!
I really need to try and make Raman I have been wanting to for years
I got some easy recipe videos on the channel, you can start with those.
@@WayofRamen He got you!
I just started this year. So rewarding. You absolutely must do it.
Huh. No wonder it's so expensive! That's so much work :O
my absolute respect to you for such an effort
Great video! Always been a fan of Japanese culture and food, and after I visited Hawaii fell in love with the Japanese influences there! Also, awesome you chose to give the temperature of the water in °C even though you're in the US. 😁✌🏻
All the Japanese resources I use are in metric and c so I just stick with that
Thank you for sharing. Now I know what those flakes are and what for.😀
Terribly impressed! I need to find out how to sharpen my blade though and adjust its position. I have a store bought (mail order) katsuobushi, so I'm good for a while, but I might try this some day. Thanks for the video!!
Question after making this how well does it store and any tips on storing the fish or shavings
Am I the only one who buys a pack of katsuobushi and eats them as a snack on a whim?
THANK YOU!!!
I live in Brasil so Katsuboshi simply dosent exist, so ive been researching how to make this stuf myself, it wont be easy but i wanna try to make authentic ramen
Thanks MKBHD for the tutorial
That smoke ring is beautiful!
With the lack of information on this topic; I was sure the process was going to require proprietary equipment and hard to find regional materials. All considered this is pretty easy. Subscribed look forward to more. Thank you for alleviating that long standing curiosity.
katsuobushi shavings is so expensive in the market. Making sauce and ramen , you have to use so much!
6:04 Nice backyard.
But why do you boil it in the beginning? Wouldn't it make sense to use heat from the smoking process to do that job? Or is there some purpose for that?
commenting because id like to know as well
well i think it's because just smoking it will form a crust making it harder to remove water from inside the fish whereas if you boil it first a lot of the moisture from inside the meat is already driven out well that's my take at least
Mahalos for the vid braddah🤙
It’s winter in Houston, but going try get a bonito from fish market in Surfside…..see what happens…… Thanks
Yo this was one heck of a wholesome project. Love it.
Very good trial.thanks for sharing.
It would be interesting to see this process done with beef, pork or lamb.
o mighty fish rock
Here because of midnight diner. Didn’t know bonito flakes came from skipjack tuna.
A merry return to you! Congrats on the +1!
Japan has words for everything.
I remember being made to shave katsuobushi when I was younger. So tedious!
can u experiment with liquid smoke and vacuum chamber and see how it goes?
1 - put fish in vacuum chamber to draw out it moisture, i believe it was okay to cut the fish lenghtwise to increase surface area but i will leave it to u
let it at a half atm to not damage the fish, over the hours moisture from the fish should be evaporated into the vacuum chamber
2 - pour liquid smoke over dried fish on a tray then put it in the vacuum chamber, leave it at a half atm for 30 minutes and release the valve, normalizing the pressure. repeat this for 3-4 times
3 - finally the fish is ready to consume (or so i hope)
this is an experiment i come up with, although i have no idea whether the results can be eaten as is or needs to be cooked again
please try it
So happy I ran across your video
So interesting
I will besubscribing
Toge Inumaki entered the chat
It worked out well 😂😂😂
INUMAKI TOGE
I thought that was chocolate ice cream in the thumbnail-
Those Dried fishes are called Valomas & Hikimas in Maldives. :3
Hey there! Thanks for the video. I have a few questions if you do not mind:
1) So the fish is not salted - it's plain smoking, correct?
2) You said that your fish is too moist to make thin katsuobushi. Do you keep on with daily smoking to reduce the moisture?
3) What's the storage timeline for such a fish after smoking? Do you keep it in the fridge?
Good stuff sir
In spain WE call that mojama d atun Put IT 3weeks in seasalt much dryer
Glad to see you are back. You're absolutely living the dream. I can't wait to start doing this myself. Keep up the good work.
Some fresh Aku poke sounds so good right now
Can you use a dehydrator to make the fish flakes?
Nice video. I like how it’s concise. I really hate needlessly long videos which I assume is for monetization.
Here because of Inumaki Senpai
That shrinkage is absurd ! Add in the months of smoking, and it's no wonder katsuoboshi is so expensive... (well, I'm in Europe, so there's also the transport...)
I have the exact smoker.
This is awesome! Now I need to get a smoker...
Very interesting 😮
That looks great!
Inumaki : Bonito flakes
Will a dehydrator do the trick?😮
Your smoke house looks interesting. Is it diy? 🤩👍👍👍👍👍👍👍👍👍 Thk u for sharing. Did u use only normal charcoal to smoke the fish?