Flying fish (Ago-dashi)

Flying fish is called "ago" in Japanese.
"ago" is the dialect around Nagasaki, and it means flying fish.
Flying fish is the seasonal fish of June and July.
We are eating it as shio yaki (grilled with salt) , fry, and also sashimi.

 

 

The taste is very light because its fat is low.

We also eat its roe which is called as “Tobiko.” It is served as a ingredient of sushi.
It is very tiny and looks like smaller version of Ikura.  But taste is different.

 

 

 

 

 

 

 

 

 

 

Dashi of dried flying fish is called "ago dashi". Dried flying fish is made by drying simmered flying fish.
Ago dashi has a refined taste and flavor.
It is used in various dishes ranging from miso soup to simmered dishes. Especially it goes well with noodles. It is mainly used in Kyushu region.



Let's cooking Ago-dashi ramen!

 

 

 

 

 

 

 

 
● Material
【Pot A】
Agodashi pack・・・2 Packs
Kombu・・・20 g
Water・・・3.6 L

 

 

 

 Agodashi pack

 

Manufacture: FUTABA Co.,Ltd.

 

 

 

 

 

 

 【Pot B】

Chickens soup・・・to taste
Ginger・・・4 pieces
Garlic・・・4 pieces
Two onions for a long onion
Sake・・・200cc
Water・・・6L

 

【How to make】

1. Put food in Pot A and cook for 20 minutes at medium heat.

2. Put a Agodashi pack in Pot A and cook for 10 minutes at medium heat.
3. Put ingredients in Pot B and cook for 2 hours with a low heat.
4 Soy-sauce ramen soup base 30cc (not included), Pot A's soup 120cc. Pot B's soup 120cc into Ramen bowl. Add boiled noodles (not included).

 

 

Thank you.