TT National | Bonito Butter 


| Recipes | Kaitlyn Goalen

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.

Below is the third component, created by Dennis Lee of Namu Gaji. See the next step here. 

Bonito Butter

Yield: cup bonito butter

Cook Time: 15 minutes

  • 2 sticks (½ pound) unsalted butter

    ⅓ cup dried bonito flakes


In a small saucepan set over low heat, melt the butter, swirling the pan occasionally. Once the butter is melted, stir in the bonito flakes. Turn off the heat and set aside for 10 minutes. Set a fine-mesh sieve over a medium bowl and strain the butter, using a rubber spatula to press down on the bonito flakes to extract all of the butter from them. Discard the bonito flakes and pour the infused butter into an airtight container and refrigerate until using.

See the Complete Recipe
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