The love of Asian for the sea food is no secret, and we all know that there are so many recipes and other condiments that Asian cuisine has. Katsoubushi is one such condiment that you get to enjoy on the table as it is basically of Japanese origin and is prepared from the smoked, simmered and fermented skipjack tuna, also known as bonito.
That is why, Katsoubushi is often referred as the bonito flakes as well and you can find them in the sea-food stores packed in tins or sometimes fresh as well if you get lucky enough.
However, since the origin of Skipjack tuna is Japanese and it is pretty hard to get hands on in other parts of the world, Katsoubushi is a rare find and you need to know where to shop for it. Not only that, but the process used for preparing Katsoubushi is also pretty troublesome and time consuming and that is why, you can hardly get your hands on Katsoubushi in most parts of the world.
While it is pretty difficult to substitute Katsoubushi as condiment or some part of your recipe, there are some unique alternatives that you can use to make your recipes better and to enjoy a similar taste and texture on your food. A few such things that you will need to know about are:
Katsuobushi Substitutes
1) Dulse flakes and shredded nori
Sea doesn’t only provide for the meat cravings, but we get to enjoy a lot more from the sea as well. Dulse flakes is a specific type of sea plant that has the right crisp to it, and you get to enjoy the best taste of the sea algae on it.
Similarly, nori is basically a sea-weed that is pretty common in the Japanese cuisine and kitchen and is a major part of the recipes. This will not only get you an easy to find fix, but would also be the perfect option for you if you are looking for some vegan alternative to the Katsoubushi.
Not only dulse flakes and shredded nori combined would add the similar texture to your recipes, and you can also use it as a condiment on the table, it doesn’t have that acidic taste either that is not much appreciated in other parts of the world, that you get on Katsoubushi due to the fermentation process and you will be able to enjoy the perfect substitute with closest taste and texture.
2) Mackerel powder
Mackerel is another type of fish that has the same texture and taste on the meat as you can find on the bonito and its powder is widely used for most of the Japanese dishes. That is why, you can easily find the Mackerel powder in stores and it is available easily worldwide.
If you need the Katsoubushi for any sort of recipe or some dish that you are cooking, then there is nothing to be worried about as Mackerel powder is just the closest thing that you can possibly get your hands on.
The taste, aroma and texture are all pretty much the same, and you just have to same quantity of the Mackerel powder to any dish that you might be cooking instead of Katsoubushi and it would serve as the perfect substitute to Katsoubushi and there is hardly any difference that you will have to feel.
3) Kombu and Dry Shiitake Mushrooms
There are some other alternatives as well that are veg and you can use them to substitute for your Katsoubushi needs. Kombu is an alga that is commonly used as food in the East-Asian cuisine and is commonly found there as well.
Similarly, you get the Shiitake mushrooms as well, and their stems are pretty hard to eat so you have to soak them in hot water and they will add the right crisp to substitute for the Katsoubushi.
You have to mix them up in just the right quantity to ensure that you don’t spoil the texture that you are seeking to get on your recipe. There is not major difference in taste that you will have to feel except that the acidic part is gone and it is the next best thing to Katsoubushi that is vegan as well.