Units
Ingredients
- 5 grams katsuobushi
- 50 grams rolled oats
- 190 grams all-purpose flour
- 45 grams potato starch
- 80 grams powdered sugar
- ¼ teaspoon salt
- 200 grams cultured unsalted butter (cold and cut into ¼-inch cubes)
- 200 grams dark chocolate
Instructions
- Move your oven rack to the middle position and preheat to 450 degrees F (230 C).
- Use a blender or spice grinder to grind the 5 grams katsuobushi and 50 grams rolled oats into a fine powder.
- Add the powdered katsuobushi, oats, 190 grams all-purpose flour, 45 grams potato starch, 80 grams powdered sugar and ¼ teaspoon salt to the bowl of a food processor and pulse a few times to mix.
- Add the 200 grams cultured unsalted butter and pulse for 2 seconds at a time until the mixture starts to come together in big clumps.
- Dump the dough onto a non-stick surface such as a sheet of parchment paper, or silicone mat. Working quickly, shape the dough into a ½-inch thick square (7-inch x 7-incby wrapping the edges of the parchment paper over the dough and pressing the dough into the corners.
- Refine the edges of the dough using a pastry knife and as a guide to make a perfect square that's roughly the same thickness. Put the dough in the freezer for 10 minutes.
- Cut the square of dough in half and the cut the dough into 20 bars. Place them on a baking sheet. Use the blunt end of a toothpick to poke a few holes into each piece of shortbread.
- Place the sheet pan in the oven and bake for 3 minutes.
- Turn down the heat to 250 degrees F (120 C) and continue baking until the shortbread is a pale golden brown (8-12 minutes). Turn the oven off, and prop the oven door open a crack with a wooden spoon let the shortbread dry out for another 45 minutes.
- Remove the shortbread from the oven and transfer to a cooling rack to cool completely.
- Melt the 200 grams dark chocolate either in a double boiler or in the microwave. And prepare a sheet lined with parchment paper or a silicone mat.
- Dip just the foot of each shortbread in the chocolate, let the excess drip off, and then gently place each cookie on the prepared sheet. Let the chocolate solidify in a cool place.
Notes
One thing to look out for is that there are a lot of fake katsuobushi's out there produced outside of Japan which don't use the same time-intensive process to smoke and age the fish. Even within Japan, the cheaper ones can be made with other fish including mackerel, bonito and sardines. These can be more fishy, which is why it's important to look for real katsuobushi made using the traditional process.
Nutrition
Calories 200kcalCarbohydrates 19gProtein 2gFat 13gSaturated Fat 8gPolyunsaturated Fat 1gMonounsaturated Fat 3gTrans Fat 0.3gCholesterol 22mgSodium 98mgPotassium 118mgFiber 2gSugar 6gVitamin A 254IUVitamin C 0.1mgCalcium 14mgIron 2mg