Furikake (seasoning for rice)
Leftover Kombu and dried bonito flake added with dried sardines and shiitake to make “Furikake” (Japanese Rice Seasoning).
Furikake (seasoning for rice)
Leftover Kombu and dried bonito flake added with dried sardines and shiitake to make “Furikake” (Japanese Rice Seasoning).
You can use effectively leftover Kombu and dried bonito flakes after taking Dashi broth. Add all ingredients into a food processor to chop them finely, and then stir-fry them. You can add nuts or seeds as you like.
( 20 servings )
- Dried shiitake mushrooms
- 15g
- Dried bonito flakes
- 15g
- ( grated 60g )
- Kombu kelp
- 20g
- ( grated 60g )
- Dried sardines
- 20g
- ( grated 100g )
- Dried carrot
- 20g
- Nuts or seeds
- 20g
- Pine nuts, sunflower seeds, pumpkin seeds mix, etc.
- Sesame
- 16g
- Sesame oil
- 1 tbsp
- Sukiyaki sauce
- 3 tbsp
- Soy sauce
- 1 tbsp
In a food processor, put in the shiitake and dried carrot reconstituted with water, dried bonito flakes, kombu kelp flakes, and dried fish flashes, then process.
Heat sesame oil on a frying pan, add the Step 1 ingredients and the pine nuts, sunflower seeds, pumpkin seeds mix, and sesame seeds, then stir-fry.
When everything has been mixed with oil, set to low heat and sprinkle sukiyaki sauce.
Mix it so nothing gets burnt. Add soy sauce and stir-fry on low heat. After all the juices are gone and it becomes dry, it is done.