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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-07-10T20:09:19Z","creator":null,"currently_editing_user":null,"description":"It's hard to imagine that a fish could dry out in the ocean. Ocean-dwelling fish, such as salmon, have special small molecules in their flesh that keep water flowing into the fish just as quickly as the salty environment draws water out. If that balance tips, the fish can indeed dry out.\n\nFrom the perspective of a fish, dehydration is death. From the perspective of a chef, however, dehydration is delicious. That's because removing water concentrates the molecules that maintain osmotic equilibrium\u2014and many of them have the savory taste of umami.\n\nJapanese katsuobushi takes this concept to the extreme. For at least six hours a day, for up to two weeks, bonito fillets are smoked over oak. Then the fillets are fermented by mold while drying in the sun for months (even years). They wind up looking like a twisted, charred piece of wood. Shavings of katsuobushi are used to infuse traditional dashi with the taste of umami.\n\nOur version is greatly simplified. We cure a piece of Pacific Northwest salmon and dry it over a few months in the fridge. We aim to concentrate those taste-enhancing molecules\u2014amino acids and protein fragments\u2014only to the point where the flesh can be easily shaved with a Microplane. Use the shavings as a seasoning, or even a flavorful component, for any seafood dish in need of more umami.\n\nOh, and if you're as impatient as we are, you can start to grate around the edges after only a couple of weeks of drying.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/8QAKDyTWSyYlZPJxu8Da\",\"filename\":\"Recipe_Salmon Bonito3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":310536,\"key\":\"vaITBMoaTuKuAbVX882i_Recipe_Salmon Bonito3.jpg\",\"isWriteable\":false}","forks":[],"id":450,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":68,"published":true,"published_at":"2013-07-25T19:20:52Z","show_only_in_course":false,"slug":"salmon-katsuobushi","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"2 to 3 months","title":"Salmon Katsuobushi","transcript":"","updated_at":"2014-08-12T19:57:52Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-07-10T19:24:30Z","creator":null,"currently_editing_user":null,"description":"This dish is an expression of where we live: the Pacific Northwest. Summer is marked by an abundance of salmon, and so we preserve salmon loin using a katsuobushi-like technique that reflects Japanese influence in our region. This provides us with a potent umami-rich garnish that we pair with quick-cured sockeye salmon late in the summer. And, for us, the best sockeye of the season comes from Neah Bay.\n\nNeah Bay is remote wilderness: rocky shoreline, punctuated by sea stacks, pounded into shape by relentless waves and tidal surges. The coast is thick with wind-whipped fir trees that stand tall against hurricane force gusts funneled through the Strait of Juan de Fuca.\n\nMore than a few ships have wrecked in these icy waters, but among fishermen the draw of world-class fishing is irresistible. These waters are teeming with halibut, rockfish, lingcod (monsters!) and, of course, sockeye salmon.\n\nIn a nod to this spectacular region, we finish our PNW Salmon with a fir tree needle ash that adds a light charred flavor to the fish. We balance the richness of the fish with tart and bracing cold lemon snow. A whimsical shell of ice is a final brittle embellishment.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/3Gv3inT0S1Kf2rczZaEK\",\"filename\":\"Recipe_Pine Needle Salmon2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":440643,\"key\":\"m5cJ3K63T0mnDQR2yCwl_Recipe_Pine Needle Salmon2.jpg\",\"isWriteable\":false}","id":449,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":63,"published":true,"published_at":"2013-08-05T21:43:43Z","show_only_in_course":false,"slug":"pnw-salmon","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"5 minutes","title":"PNW Salmon","transcript":"","updated_at":"2014-01-23T00:45:52Z","yield":"4 portions","youtube_id":"NvJJ9N9LsrY"}],"yield":"","youtube_id":"Ge34qnTmFf8","tags":[{"id":29,"name":"dinner"},{"id":42,"name":"fish"},{"id":152,"name":"gluten free"},{"id":218,"name":"garnish"},{"id":246,"name":"winter"},{"id":306,"name":"condiment"},{"id":435,"name":"summer"},{"id":477,"name":"paleo"},{"id":479,"name":"lunch"},{"id":481,"name":"no special equipment"},{"id":482,"name":"no Modernist ingredients"},{"id":486,"name":"brunch"},{"id":488,"name":"brine"},{"id":520,"name":"snack"},{"id":551,"name":"appetizer"},{"id":552,"name":"amuse bouche"},{"id":554,"name":"salmon"},{"id":785,"name":"spring"},{"id":870,"name":"fall"},{"id":945,"name":"bonito flakes"},{"id":946,"name":"katsuobushi"},{"id":949,"name":"Cured Fish"},{"id":978,"name":"dried"},{"id":979,"name":"shaved fish"},{"id":980,"name":"aged"}],"equipment":[{"optional":false,"equipment":{"id":247,"product_url":null,"title":"Baking rack"}},{"optional":false,"equipment":{"id":248,"product_url":null,"title":"Fridge"}}],"ingredients":[{"display_quantity":"105","note":"skinless","quantity":"105.0","unit":"g","ingredient":{"for_sale":false,"id":29,"product_url":"http://mikuni.myshopify.com/products/wild-day-boat-caught-silver-salmon-7-lb-whole-fish#oid=1003_1","slug":"salmon-loin","sub_activity_id":null,"title":"Salmon loin"}},{"display_quantity":"500","note":"","quantity":"500.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"100","note":"kosher","quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"100","note":"","quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}],"steps":[{"activity_id":450,"audio_clip":"","audio_title":"","created_at":"2014-01-22T00:00:21Z","directions":"Slice the filet of salmon into three rectangular pieces, [cm 2.5] x [cm 10].","hide_number":null,"id":38720,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-22T00:00:21Z","youtube_id":"","ingredients":[{"display_quantity":"105","note":null,"quantity":"105.0","unit":"g","ingredient":{"for_sale":false,"id":1045,"product_url":"http://mikuni.myshopify.com/products/wild-day-boat-caught-silver-salmon-7-lb-whole-fish#oid=1003_1","slug":"salmon","sub_activity_id":null,"title":"Salmon"}}]},{"activity_id":450,"audio_clip":"","audio_title":"","created_at":"2014-01-22T00:00:21Z","directions":"Mix water, salt, and sugar until dissolved.","hide_number":null,"id":38721,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-22T00:00:21Z","youtube_id":"","ingredients":[{"display_quantity":"500","note":null,"quantity":"500.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}},{"display_quantity":"100","note":null,"quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"100","note":null,"quantity":"100.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":450,"audio_clip":"","audio_title":"","created_at":"2014-01-22T00:00:21Z","directions":"Brine salmon for 30 minutes.","hide_number":null,"id":38722,"image_description":"Quick brining salmon","image_id":"{\"url\":\"https://www.filepicker.io/api/file/4lKghyjNRJyxdB5bA8l4\",\"filename\":\"Recipe_Salmon Bonito1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":282925,\"key\":\"ujuxdSgdTOKGQVJpAj2Q_Recipe_Salmon Bonito1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-22T00:00:21Z","youtube_id":"","ingredients":[]},{"activity_id":450,"audio_clip":"","audio_title":"","created_at":"2014-01-22T00:00:21Z","directions":"Remove salmon from brine, and pat dry with paper towel.","hide_number":null,"id":38723,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-22T00:00:21Z","youtube_id":"","ingredients":[]},{"activity_id":450,"audio_clip":"","audio_title":"","created_at":"2014-01-22T00:00:21Z","directions":"Place salmon on baking rack, set in a tray, and place in the fridge to dry.\r\n \r\nLeave room around each piece of salmon so air can circulate and better dry the fish.","hide_number":null,"id":38724,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-22T00:00:21Z","youtube_id":"","ingredients":[]},{"activity_id":450,"audio_clip":"","audio_title":"","created_at":"2014-01-22T00:00:21Z","directions":"Drying takes two to three months. Shave a bit of fish with a microplane to test for doneness. It should yield light, dry flakes.","hide_number":null,"id":38725,"image_description":"grating dried salmon aka salmon Katsuobushi","image_id":"{\"url\":\"https://www.filepicker.io/api/file/uC9wExydQNQpapZX79uA\",\"filename\":\"Recipe_Salmon Bonito3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":310536,\"key\":\"BG6sJPeS4mOj3GbCLNUg_Recipe_Salmon Bonito3.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-22T00:00:21Z","youtube_id":"","ingredients":[]}]}