From Japanese Farm Food
Katsuobushi is skipjack tuna (bonito) that’s been dried, fermented, and smoked in a process that can take three to five months. In the kitchen, the dried fish is shaved with a razor-sharp tool and the flakes are used to make stock or flavor vegetables. While packaged, shaved katsuobushi is relatively easy to find locally, it’s worth the effort to track down a whole piece, as well as the plane used to shave off curled pieces. You’ll get markedly better flavor and texture. To enjoy a special aesthetic effect, sprinkle katsuobushi over hot food and watch as the heat causes the thin flakes to curl and wave back and forth. —Kristina Sepetys, Edible East Bay book reviewer
Recipe reprinted with permission from Japanese Farm Food by Nancy Singleton Hachisu, published in 2012 by Andrews McMeel Publishing.
- 1 large bunch (about 1 pound) turnip greens (or mustard, bok choy, komatsuna)
- 2 tablespoons freshly shaved katsuobushi or 3 tablespoons hanakatsuo
- 2 tablespoons soy sauce
Bring a large pot of hot water to a boil and place a large bowl of cold water in the kitchen sink.
Line up the turnip greens so the stems are all at the same end. Grasp the whole bunch of turnip greens and lower the stem ends into the boiling water for a count of 10. Drop the greens into the water and boil for about 1 or 2 more minutes. Scoop the greens out of the water with a strainer and plunge the strainer of turnip greens in the bowl of cold water to cool. Add cold water if the water loses its chill.
Pull the turnip greens out of the water by the root ends, squeeze, cut into 2-inch lengths, and stack attractively in a couple of small bowls for the table. Serve with the shaved katsuobushi and a generous dose of soy sauce right before eating.