Tag: Rice

Red Bean Rice

Red Bean Rice

Red Bean Rice is a special occasion dish in Japan. Graduations, new babies, weddings, holidays…Red Bean Rice makes its welcomed appearance. Savory and comforting, the rice takes on a red hue from the azuki beans that symbolizes good luck and prosperity. It’s an usual dish read more

Jackfruit Bowls

Jackfruit Bowls

What shreds like pork, absorbs flavor like tofu, and packs more nutrients per serving than both? Jackfruit! Jackfruit is an incredibly versatile tropical fruit that is grown throughout Southeast Asia. When ripe, it gets sweet, sticky, and yellow-orange and is used in a variety of read more



Way before Everything Bagel seasoning took the food world by storm, Furikake had been seasoning rice for generations of Japanese people. Though it’s still used mostly for rice, it enhances nearly everything it touches, and there isn’t much we can’t sprinkle it on. From avocado toast to popcorn, Furikake adds salty, savory, funky, crunchy bits of goodness. You’ll find a million uses for it, and it makes a great gift for your foodie friends. It’s also easy and fun to make, and as always, homemade beats the bottled stuff by a mile. Today, I’m showing you a pretty typical combination. What makes it a little unique is that we are using leftover ingredients.

I’m one of those people who can scrape together a meal even if the refrigerator looks suspiciously empty. That’s my super power 😉 And I really hate to throw food out, so I’m always finding ways of repurposing ingredients. Upcycling! It’s a thing people-even with food. So after some miso soup and shabu shabu recipe posts left me with bags of spent kombu and katsuobushi (bonito flakes), I knew even our dog Mina wasn’t going to be able to power through all of the leftovers. Furikake to the rescue! And it’s so easy, so come on, let’s upcycle together.

furikake ingredients

What is in Furikake?

That answer can vary wildly. In Japan, there are literally dozens to choose from at a typical grocery store. Inexpensive ones can be little more than seasoned salt but some upscale versions have wild salmon, chunks of cod roe, or dried scallops. Furikake means “to sprinkle over” so that covers a lot of ground. Virtually any dry combination you can shake to top some bland base is acceptable.

My version has all my favorite little goodies in it. Both black and white toasted sesame seeds, kombu, katsuobushi, schichimi, nori, and tiny dried boiled sardines called chirimen. Once you’ve made a batch, you can always tailor it to your individual tastes. Want it a little hotter? Add more of the schichimi pepper blend or even some dried chili flakes. Can’t get enough of the gloriously toasted nuttiness of sesame seeds? Throw some more in there.

furikake feature

From Scratch Furikake

Making this flavor bomb from scratch is simple. Whenever I make a dashi stock, like when I make Miso Soup or Oden Fish Stew, I save the kombu and katsuobushi and throw them into little baggies to store in the freezer. Then, when I want to make a batch of furikake, it’s there waiting for me. (Of course, you could also start with kombu and the tuna flakes straight out of their containers. The kombu will have to be softened in water first.)

corn furikake

sugar furikake

Once all the liquid has been absorbed, and the katsuobushi is dry and crisp, transfer to a bowl and let it cool.

nori furikake

Stored in an airtight container in the fridge, your furikake will last for weeks, and you can keep it in the freezer for months. Of course, with so many tempting ways to use it, it’s not going to last that long.

Try sprinkling some on:

Or use it to give Asian flair to some basic foods: boiled eggs, boiled noodles, sliced avocado, tomatoes, etc. And of course, you can enjoy it in the traditional Japanese way by using it to embellish some plain steamed rice. We want to know what uses you find for Furikake- leave a comment below and tag us in your pics @funkyasiankitchen, we love seeing your creations!



clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
furikake recipe card


  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 6 1x


  • 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)


  • 2 teaspoons sugar 
  • 1 Tablespoon soy sauce
  • ½ teaspoon sea salt 


  1. Cut the kombu and katsuobushi into small pieces. (About the size of a kernel of corn). 
  2. Put the katsuobushi and kombu into a small pan and cook over medium low heat for 5-6 minutes until it is dry. 
  3. Add the chirimen and stir to combine.
  4. 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.
  5. Transfer the furikake to a container or bowl and let it cool to room temperature. 
  6. Cut the nori with kitchen scissors into small bits, similar in size to the kombu. 
  7. Then add the nori, sesame seeds, and shichimi pepper blend. Stir to combine.
  8. Store in an airtight container in the refrigerator for several weeks or freeze it for up to a month.


*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

Hainanese Chicken

Hainanese Chicken

Every culture has its own chicken and rice dish, comfort food at its comfiest. Here in Miami, the favored version is Cuban Arroz con Pollo, which is so ubiquitous you can literally find it at gas stations and any festive gathering. But Hainanese chicken, a read more

Turkey Congee

Turkey Congee

Every year I see dozens of amazing recipes to use up Thanksgiving turkey leftovers. But let’s face it, after hosting a large dinner party, the last thing I want to do is forge ahead with a really complicated recipe when I’m trying to recover. Thanksgiving read more

Pork Fried Rice

Pork Fried Rice

When we designed the first menu for our pan-Asian restaurant, my husband and I wanted to showcase the breadth of Asian cuisine. We wanted to go beyond the classics that everyone expects. So we rather cheekily wrote “oops, no fried rice!” on the front of our menu. But the truth is, I LOVE fried rice! Especially pork fried rice! It takes the most humble of ingredients and turns out a complete meal in no time. I also love that this is a pantry meal that uses leftovers, perfect for quarantine cooking! Fried rice may be a simple dish, but a few steps will help you turn out perfect Pork Fried Rice every time. 

Ingredient Tips

pork fried rice ingredients

Use Leftover Rice!

Leftover rice is the key to perfect fried rice. Whenever I make rice, I make more than I need and store it in the fridge. That way, I make rice once but get two meals out of it. Refrigerated rice will last up to a week. And it works out perfectly because cold rice makes the best fried rice. Cold rice hardens and separates. It won’t absorb as much oil, and it will make those nice crispy bits, whereas warm rice will soak up all the oil and be mushy and clumpy. 

What I Mean By Neutral Oil

Speaking of oil, this is the time to reach for a neutral oil.  Because a neutral oil won’t add an overpowering flavor, it allows the flavors of the pork, rice, and veggies to shine. Neutral oils can be vegetable, soybean, sunflower, grapeseed, or avocado. Any one of these will work just fine.

And Leftover Pork!

This recipe calls for a pork with some sweetness. My Char Sui Pork is perfect for this. Fair warning though, make extra because I’ve never had any left over from a single batch! You could also use Lap Cheong, or Chinese sausage. It has the perfect sweet edge, and a nice smokiness. Similarly, you could get creative and use some sweet ham, bbq pork, or something else you have on hand. Just make sure to cut your pork into nice, bite-sized cubes.

char sui pork for fried rice

Should you sneak in some veggies?

I add spinach to my Pork Fried Rice, but this is a great dish to use up some veggies lying around. Beansprouts, peas, shiitakes, or even corn would be welcome additions here. 

Prep Your Ingredients

This is one of those recipes that cooks so quickly that you need to prep your ingredients beforehand.  Slice the scallions, chop the chile pepper, and measure out the other ingredients. That way once your pan is hot, you can add the ingredients one by one and briefly stir fry. 



cooked fried rice

Once everything is hot and thoroughly mixed together, I like to serve this family style on a platter or in a big bowl.

If you would like to change it up…

Try frying up my perfect fried eggs to serve on top, instead of scrambling them into the rice. Serve your fried rice in individual bowls with a fried egg perched on top.  The yolk will make a luxurious sauce when mixed into the rice, and every bite will have delicious flavors and textures. 

I also like to put out jars of ground white pepper and chili sauce so everyone can customize their bowls. 

serving pork fried rice


If you make it, we want to know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
pork fried rice closeup

Pork Fried Rice

  • Author: Funky Asian Kitchen
  • Category: Main
  • Cuisine: Chinese


Perfect Pork Fried Rice!



¾ lb of Chinese BBQ Pork Tenderloin, (Char Sui)*

2 tablespoons neutral oil 

2 large eggs, lightly scrambled 

5 scallions, sliced thin and divided

1 red or green chile, seeded and chopped

4 cups cooked long grain rice

2 tablespoon oyster sauce

1 teaspoon salt

½ teaspoon ground white pepper

2 teaspoons sesame oil

2 cups spinach (about 2 oz)


  1. Heat a large heavy bottom or non-stick skillet over medium high heat. Add the oil and the eggs. Lower the heat to medium and let the egg cook for 1-2 mins until mostly set.
  2. Add most of the scallions (leave a small amount for garnish), and chile. Stir fry for 1 minute. 
  3. Add the rice and cook, stirring and breaking up the rice with a spatula, for about 5 mins. 
  4. Stir in the pork, oyster sauce, salt, pepper, and sesame oil and continue to cook for an additional 3-4 mins. 
  5. Add the spinach and stir the rice until it wilts, about 1 minute.
  6. Serve the rice hot individually portioned or family style on a platter, garnished with the remaining scallions.


*You can sub Chinese sausage, or even American ham or BBQ pork, preferably something with a little sweetness.