Published this month, Ivan Orkin's book Ivan Ramen is a personal account of opening a hugely successful ramen restaurant in Tokyo. Ramen recipes are never simple - always including at least 3 or for 'sub-recipes' to bring added layers of flavour and texture: the famous soy-sauce pickled nitamago egg, menma pickled bamboo shoots, chashu pork, bitter black garlic oil, and more... Yet Ivan's book is the first place we've seen the simple idea of blending together toasted bonito flakes and salt to create a spoonable seasoning.
Umami and sodium rich, the katsuobushi magically lifts a dish. Spoon a little over ramen, or really anywhere else at all - instead of anchovies in a lamb dish, a few teaspoons in a winter vegetable soup, and so on.
Have you seen katsuobushi salt anywhere else? What would you use it in?
- Toast the bonito flakes under a hot grill for 30 seconds, or until starting to brown. Blend together with the salt to form a fine powder.
- Store in the fridge in an airtight container.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.