1.
dried bonito shavings, shaved dried fish
Thin shavings of dried fish, most commonly bonito (katsuobushi), used as a topping or for making dashi stock. A staple ingredient in Japanese cooking.
削り節をかけて食べる。
I eat it topped with bonito shavings.
お好み焼きの上に削り節がのっている。
There are bonito shavings on top of the okonomiyaki.
削り節と昆布で出汁を取るのが和食の基本だ。
Making dashi stock from bonito shavings and kelp is the foundation of Japanese cuisine.
The most common type is 鰹削り節 (shaved dried bonito), but the term can also refer to shavings of other dried fish such as mackerel or sardine.
The shavings are famous for "dancing" on hot food due to the rising steam — a visual hallmark of dishes like 冷や奴 and 焼きそば.
COMMON PATTERNS:
- 削り節をかける (to sprinkle bonito shavings)
- 削り節で出汁を取る (to make dashi from bonito shavings)