Crispy Katsuobushi Snack: Simple Beer Appetizer Recipe
An Unprecedented Snack! Making a Super Simple Fried Katsuobushi with Leftovers
Have leftover katsuobushi and are unsure how to use it? This special recipe will help you create a simple yet unique snack perfect for drinks! Katsuobushi is a key ingredient in Japanese cuisine, made from dried and smoked skipjack tuna (bonito). It’s a powerhouse of protein, low in fat, and rich in vitamins and minerals, offering both delicious taste and nutritional benefits.
Main Ingredients
- 20g Katsuobushi (adjust quantity to your preference)
- 1 Tbsp Cooking Oil
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or similar liquid sweetener)
- 1 Tbsp Soy Sauce
Cooking Instructions
Step 1
Prepare the katsuobushi. If it’s clumped together, gently separate the flakes. The key to this dish is the thin, crispy texture of the katsuobushi.
Step 2
In a frying pan, combine 1 Tbsp cooking oil, 1 Tbsp sugar, 1 Tbsp corn syrup, and 1 Tbsp soy sauce. Heat over medium-low heat, stirring well with a spatula to dissolve the sugar without burning.
Step 3
Once the sugar is fully dissolved and the sauce begins to simmer slightly, increase the heat to medium. Add the prepared katsuobushi to the pan and quickly stir-fry until it’s evenly coated with the sauce. The katsuobushi will absorb the sauce, soften slightly, and start to crisp up. Stir-fry for about 1-2 minutes until done. Be careful not to overcook, as it can burn easily!
