Bonito kinsha flour
When preparing Kinsako, if there is no oven, you can use the microwave. Originally, bonito fillets are pickled, so the Kinsha flour tastes lighter. It's a good idea to add Parmesan cheese at the end and adjust the salt content by using the amount of cheese.
How to make it
1
Make Kinsha flour. Add melted butter to the breadcrumbs, spread it on a batter or something to flatten it, and bake in an oven at 160°C for about 10 minutes. Once the heat has subsided, transfer to a bowl.
2
Boil the chopped garlic, then drain the water, pour in salad oil and microwave for about 2 minutes. Add garlic and [A] seasonings to [1] and mix well.
3
Cut the bonito into 1cm thick pieces. Put the bonito fillets and dipping ingredients in a plastic bag and let sit for about 5 minutes to soak in the flavor.
4
Remove bonito fillets from the bag, wipe off any excess moisture with kitchen paper or something, then place them on a plate.
5
Add the kinsha flour from [3] and topped with kinsweets if you like and it's ready.
Ingredients for 2 people
-
- Used for bonito
- 80g
-
[Tips]
- soy sauce
- 3 tablespoons
-
- Mirin
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
[Kinsha Powder]
- Bread crumbs
- 50g
-
- butter
- 15g
-
[A]
- roasted sesame
- 5g
-
- Parmesan cheese
- 3g
-
- salt
- 1/4 tsp
-
- sugar
- A pinch
-
- Ichimi chili pepper
- 2g
-
- Chop garlic
- 1 tsp
-
- Salad oil
- A little
-
- For kinbud
- A little
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