Celeriac ‘katsuobushi’

A vegan variant of katsuobushi (dried, smoked, or fermented tuna). You can also use this to make a vegan dashi!

Celeriac ‘katsuobushi’

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Preparation method

  • Thoroughly rinse the celeriac and wash off any sand.
  • Grate the celeriac, peel and all.
  • Weigh the celeriac and add 2% salt according to the weight.
  • Pull vacuum completely and leave to ferment at room temperature for at least seven days.
  • Dry at 70°C for 30 minutes on a silicone mat, so that the liquid adheres to the celeriac.
  • Smoke in a smoker with oak wood chips until the celeriac is completely infused with a strong, smoky flavour.
  • Dry the celeriac at 60°C for twelve hours.
  • Store in an airtight container or in vacuum sealer bags.

Serving suggestions

  • You could use any offcuts from the celeriac and finely chop it up instead of grating it.
  • As a basis for a vegan dashi that you could use to make miso soup.
  • 40 grams is enough for 1 liter dashi.

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