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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This dried fish flakes is inspired by Katsuobushi, a dried fermented skip jack tuna. It is often use in Japanese cuisine. Many of you may know that some of the people who live longer and healthy are come from the of Okinawa, Japan. Read more . So, why not try to incorporate a little bit of their diets into our own diet. Ingredients:
1 can tuna (or salmon) in spring water (130gr) |
1/4 tsp ground ginger |
a good quality non stick frying pan |
Directions:
1. Drain tuna. Break into chunks and set aside.
2. Heat the pan over high heat
3. When the pan already hot, turn down the heat into medium heat
4. Add tuna and ginger to the pan.
5. Dry - stir fry the tuna, keep stirring them until it dries and flaky
6. Transfer to a bowl and allow it to cool
7. Store in the refrigerator in an airtight container for further use. (last one week)
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