Dried Tuna Flakes
From honestcooksroom 12 years ago
- 10 minutes to make
- Serves 1 batch
This dried fish flakes is inspired by Katsuobushi, a dried fermented skip jack tuna. It is often use in Japanese cuisine. Many of you may know that some of the people who live longer and healthy are come from the of Okinawa, Japan. Read more So, why not try to incorporate a little bit of their diets into our own diet. See less
Ingredients
- 1 can tuna (or salmon) in spring water (130gr) shopping list
- 1/4 tsp ground ginger shopping list
- A good quality non stick frying pan shopping list
How to make it
- Drain tuna. Break into chunks and set aside.
- Heat the pan over high heat
- When the pan already hot, turn down the heat into medium heat
- Add tuna and ginger to the pan.
- Dry - stir fry the tuna, keep stirring them until it dries and flaky
- Transfer to a bowl and allow it to cool
- Store in the refrigerator in an airtight container for further use. (last one week)
People Who Like This Dish 2
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