24 Mar 2008 1124H

Need to add smokey flavor but can’t add bacon?

Sometimes you can’t add bacon.

No, really. Sometimes you really can’t add bacon.

So I’ve been using katsuo mirin furikake lately. Normally the furikake, which is a mix of sesame seeds, dried seaweed, and seasoned dried katsuo/bonito flakes, is sprinkled on plain white rice to make it tasty. Instead, I’m using it in soup, which is what katsuo is historically used for. The katsuo, which is skipjack tuna, highly favored in Japan for making dashi stock and sauces, is smoked as it is dried and imparts a nice smoky flavor to soups and such.

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Filed under Asian & Asian American Stuff, Food

2 responses to "Need to add smokey flavor but can’t add bacon?"

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30 Jun 2008 1723H

Sharon writes:

I found this product in an Asian market in Fort Worth, Ko-Ko’s, and thught it looked interesting. I will try it in omlettes and fried potatoes in place of bacon bits. Thanks for the ideas!

30 Jun 2008 2247H

Gino888 writes:

Well, that actually sounds good! Do let us know how it turns out, Sharon.

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