Ingredients
Scale
- 1 oz reserved kombu (from making dashi)*
- 2 oz reserved katsuobushi (from making dashi)*
- 2 Tablespoons chirimen (dried boiled sardines)
- 1 ½ Tablespoons toasted white sesame seeds
- ½ Tablespoon toasted black sesame seeds
- 1 Tablespoon shichimi pepper blend
- 3 pieces of 2”x3” seasoned nori (either Korean style or Teriyaki flavored works fine)
Seasoning:
- 2 teaspoons sugar
- 1 Tablespoon soy sauce
- ½ teaspoon sea salt
Instructions
- Cut the kombu and katsuobushi into small pieces. (About the size of a kernel of corn).
- Put the katsuobushi and kombu into a small pan and cook over medium low heat for 5-6 minutes until it is dry.
- Add the chirimen and stir to combine.
- Add sugar, salt, and soy sauce and continue cooking on medium-low heat until the liquid is completely absorbed, and katsuobushi is dry and crisp, about 7-9 minutes.
- Transfer the furikake to a container or bowl and let it cool to room temperature.
- Cut the nori with kitchen scissors into small bits, similar in size to the kombu.
- Then add the nori, sesame seeds, and shichimi pepper blend. Stir to combine.
- Store in an airtight container in the refrigerator for several weeks or freeze it for up to a month.
Notes
*When you make homemade dashi or homemade mentsuyu (noodle soup base), put the “used” katsuobushi and kombu in a ziptop bag and save it in the freezer for this furikake recipe. If you have more kombu and katsuobushi you want to use up, simply adjust the amount of seasoning according to your taste.
Keywords: furikake, rice seasoning, japanese, everything bagel, seasoning, seaweed, katsuobushi, spices