Serve with shredded cabbage salad and additional Tonkatsu sauce for dipping.
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Katsuo-boshi. Dried bonito fish.
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From RSa [email, 30 April 1995]: ``Bonito is actually an English word, not Japanese, although it certainly sounds Japanese. Here's the definition I lifted from my CD-ROM dictionary: bo-ni-to, n.
katsuo bushi
kombu
konbu = kombu = tangle = sea tangle = oarweed = sea cabbage = kelp Pronunciation: KOM-boo Notes: Like other sea vegetables, konbu is rich in minerals.
katsuo-bushi.. dried bonito (used to make dashi).
kinoko.. generic term for mushrooms.
kissaten.. coffee shop.
Katsuo:
This small tuna (6 to 8 pounds) has a light:colored meat similar to yellowfin. "Katsuo" is the Japanese name for this fish. The Hawaiians call it "aku."
Kebab, Kabob, Kabab: ...
katsuobushi: Shaved flakes of steamed or boiled, smoked, and then dried bonito (a type of tuna).
kitchen island: An unattached counter in a kitchen that permits access from all sides.
Katsu-don (Pork Cutlet Donburi) Handle
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Tonkatsu is a meat panko recipe created of eggs, milk, minced garlic, some salt and pepper to taste, vegetable oil for frying, thin cut boneless pork chops, and cups panko crumbs.
Tonkatsu (Jap.): deep fried pork cutlet served on a bed of shredded cabbage.
Tonnarelli (It.): Roman spaghetti with squared off sides, similar to maccheroni alla chitarra in Abruzzo.
Tonno (It.): tuna.
Katsudon: fried pork cutlet
Kombu: seaweed processed as a cooked noodle
Kuromame: black beans
Maki-sushi: sushi items rolled up in seaweed
Manju: sweet bean paste buns
Mirin: sweetened rice wine ...
Dashi A stock base made from kombu, a type of dried kelp, and flakes of dried bonito (katsuboshi). Dashi paste needs to be added to water to make the stock and is used for clear soups.
Local varieties of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and burgers containing shrimp korokke.
Dashi is a stock made from konbu (kelp) and katsuo-bushi (dried bonito fish). Along with shoyu (soy sauce), dashi is used most frequently in Japanese cooking in everything from soups to simmered vegetable dishes.
Add the katsuobushi and set aside until all the flakes have sunk then strain the liquid through a muslin cloth. (This will make enough dashi for several dishes. It will keep in a fridge for two days, or for three months in a freezer.) ...
katsuo-bushi (Jap.) Dried bonito flakes, essential in making dashi..
kebab (Turk. ) Small pieces of meat seasoned and often combined with
vegetables sometimes skewered and grilled over an open fire.
kedgeree (Ind.) See kitcheri.
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This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. "Katsuo" is the Japanese name for this fish. The Hawaiians call it "aku." Katuray ...
It can be bought in flakes, also known as katsuobushi, which have a strong, salty flavor and a tan color. The flakes are frequently sprinkled over boiled or steamed vegetables and into soups.
See recipes featuring Bonito tuna ...
Bonito shavings are the base for many Japanese sauces and stocks like dashi, made with bonito and seaweed. Also available in strong, salty flakes, known as katsuobushi, which are sprinkled over soups or vegetables.
in the form of flakes or pellets which are designed to be dissolved in water or rice wine, and some types of dried bonito also come with flavorings like seaweed flakes and spicy chili power. Bonito is also sometimes listed or labeled as katsuobushi.
 See also: Fish, Dashi, Stock, Katsuo, Water
  
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